Kamil Perry
Saint-André is a brand of French triple cream cow's milk cheese with a high fat content of about 75%. It has a creamy and dense texture and a tangy, buttery flavour. The curing process for Saint-André lasts about 30 days, and it is meant to be consumed relatively young. So, how long does a chunk of Saint-André cheese last in the fridge?
| Characteristics | Values |
|---|---|
| Curing Process | 30 days |
| Lasts in Fridge | Until it grows visible mold |
What You'll Learn
Saint-André cheese's curing process
Saint-André is a brand of French triple cream cow's milk cheese. It was originally developed and manufactured by the Soulié cheese factory in Villefranche-de-Rouergue, Aveyron, but is now produced in Vire, Calvados. The cheese is named after the town of Saint-André-sur-Orne in Normandy, France.
The curing process for Saint-André cheese lasts approximately 30 days. During this time, the cheese develops its characteristic soft, buttery texture and tangy flavour. The cheese is covered with a thin, bloomy, white rind that is edible and adds to the intensity of the flavour.
Saint-André is a fresh cheese that is not aged for an extended period. It is meant to be enjoyed relatively young, as its high fat content (about 75%) can make it spoil faster than other cheeses. The addition of cream during the manufacturing process gives Saint-André its dense, buttery texture and rich flavour.
The cheese has a smooth, velvety texture and a pale ivory colour. It is typically sold in a 200-gram cylinder that is 6 centimetres in diameter and 5 centimetres high. Saint-André has a very mild, creamy, and salty flavour due to the pasteurization process.
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How to store Saint-André cheese
Saint-André is a soft, triple-cream cow's milk cheese from Normandy, France. It has a high fat content of about 75% and a short curing process of approximately 30 days. Due to its softness, Saint-André does not last as long as harder cheeses and should be stored properly to extend its shelf life.
When storing Saint-André cheese, it is important to keep it refrigerated at or below 40°F (4.4°C). It should be placed in a tightly closed container or wrapped in plastic wrap to prevent moisture and other contaminants from affecting the cheese. Saint-André should not be left out at room temperature for extended periods, as its soft texture and high fat content make it susceptible to rapid degradation.
To maintain freshness, ensure that the cheese is returned to the refrigerator immediately after each use. If you plan to keep the cheese for an extended period, freezing is an option, although this may alter the texture and consistency of the cheese. Frozen Saint-André can be stored for up to six months in a freezer-safe container.
When purchasing Saint-André, it is advisable to check the packaging date and "best before" or "use by" dates provided by the manufacturer. These dates indicate the period during which the cheese's quality can be guaranteed. However, even after these dates have passed, the cheese may still be safe to consume if properly stored, although its flavour and texture may deteriorate over time.
To determine if Saint-André cheese has spoiled, use your senses of sight and smell. The most common sign of spoilage is the growth of blue or green mould. Unlike hard cheeses, where mouldy portions can be cut away, soft cheeses like Saint-André should be discarded entirely once mould is visible. Additionally, if the cheese dries out and becomes hard, it should be thrown away, as it will have lost its desirable taste and texture.
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How to identify if Saint-André cheese has gone bad
Saint-André is a French triple-cream cow's milk cheese with a high fat content of about 75%. It is a soft, creamy, dense, and tangy cheese with a velvety texture and a powdery white, bloomy rind.
- Mould: The most common trait of bad soft cheese is the growth of blue or green mould. While some moulds on cheese are harmless, many can produce dangerous toxins. Therefore, if there is visible mould on your Saint-André cheese, it is best to discard the entire product.
- Hardness: If the cheese dries out and becomes hard, it has likely gone bad. While it may not be harmful to consume, the taste and texture will be compromised.
- Odour: Trust your senses when it comes to identifying bad cheese. If the cheese has developed an unusual or unpleasant odour, it has likely gone bad.
- Texture: If the cheese becomes slimy or excessively sticky, it may be an indication of spoilage.
- Date of purchase: Saint-André is a fresh cheese meant to be consumed relatively soon after production. If it has been more than a few weeks since the purchase date, and the cheese has been stored improperly or exposed to heat, it may have gone bad.
To extend the shelf life of Saint-André cheese, proper storage is crucial. It should be stored in an airtight container or wrapped tightly in plastic wrap to prevent moisture and contamination. Additionally, it should be kept in the refrigerator at or below 40°F (4°C).
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Recommended food and drink pairings with Saint-André cheese
Saint-André is a triple-cream cow's milk cheese from the Normandy region of France. It has a soft, creamy and dense texture, with a high fat content of about 75%. This rich, buttery cheese has a tangy, edible rind and a hint of tanginess.
The high fat content of Saint-André means it can make white wine taste sour and metallic. The manufacturer recommends a crust of baguette, a light beer, or a slice of pear as more appropriate complements. Oaked Chardonnay wines, which are low in acidity, are also said to complement Saint-André.
- Fresh fruits: The tangy and buttery flavour of Saint-André pairs well with fresh fruits, especially pears.
- Crust of baguette: A crusty baguette is a simple yet classic pairing, recommended by the manufacturer, that complements the creamy texture of the cheese.
- Light beer: A light, crisp beer can cut through the richness of the cheese.
- Sparkling wines: The tanginess and creaminess of Saint-André can be balanced by the bubbles and acidity of sparkling wines.
- Salty or spicy nuts: The saltiness or spiciness of nuts can create an interesting contrast in flavours and textures when paired with the creamy, tangy cheese.
- Honey: The sweetness of honey can be a delightful contrast to the tanginess of the cheese, especially when drizzled over the cheese or paired with nuts.
- Chutneys and pickles: Chutneys and pickles, such as caper berries, can add a tangy and spicy dimension to the tasting experience.
- Cured meats: Cured meats, such as salami or prosciutto, can provide a savoury contrast to the creamy, buttery cheese.
- Vegetables: Mild sweet peppers or crunchy vegetables, such as carrots or celery, can be a refreshing pairing, allowing the cheese's flavour to shine.
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The origin of Saint-André cheese
Saint-André cheese is a brand of French triple cream cow's milk cheese. It was originally developed and manufactured by the industrial Soulié cheese factory in Villefranche-de-Rouergue, Aveyron, but it is now produced in Vire, Calvados. It is named after the town of Saint-André-sur-Orne in the Normandy region of France.
Saint-André is a soft, triple-cream cheese with a smooth, velvety texture and a high fat content of about 75%. This fat content is attributed to the addition of cream during the manufacturing process. The cheese is covered with a thin, edible, bloomy rind, which gives it a tangy flavour. The curing process for Saint-André lasts approximately 30 days.
Saint-André is a fresh cheese meant to be enjoyed relatively young. It has a mild, rich, and creamy flavour with a hint of salt. The cheese is appealing in appearance, with a velvety, white mould known as penicilium candidium covering it.
The high fat content of Saint-André can make it challenging to pair with wine. The manufacturer recommends pairing it with a crust of baguette and a light beer or a slice of pear. However, oaked Chardonnay wines, which tend to be low in acidity, have been reported to complement Saint-André as well.
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Frequently asked questions
Saint Andre cheese is a soft cheese and when stored properly in the fridge, it can last about 1-2 weeks beyond the printed date.
The most common trait of bad soft cheese is the growth of blue or green mould. Once mould is visible on a soft cheese, you should throw away the entire cheese. Although some moulds on cheese are harmless, many can produce dangerous toxins.
Saint Andre cheese should be stored in the refrigerator at 40°F or lower immediately after each use. It should be stored in a tightly closed container or in plastic wrap to keep out moisture and other contaminants.
