Frederic Melton
Saint-André cheese is a soft, triple-cream cow's milk cheese from the Normandy region of France. It is known for its rich, buttery flavour and smooth, velvety texture. The cheese is usually enjoyed when young as it has a short shelf life and can quickly turn bad. Saint-André has a high fat content of about 75%, which gives it a dense and creamy character. While it is often compared to Brie, a famous French soft cheese, Saint-André is distinct and has a unique flavour profile.
| Characteristics | Values |
|---|---|
| Type of Cheese | Triple-cream cow's milk cheese |
| Origin | Normandy region of France |
| Texture | Soft, smooth, velvety, and buttery |
| Rind | Edible, powdery white, and bloomy |
| Flavor | Creamy, rich, buttery, tangy, and intense |
| Fat Content | High (approximately 75%) |
| Accompaniments | Fresh fruits, crusty bread, light beer, pear, and sparkling wines |
| Aging | Not aged for an extended period; meant to be enjoyed young |
| Color | Pale ivory or pale yellow |
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What You'll Learn
- Saint-André cheese is a soft cow's milk cheese with a rich, buttery flavour
- It is a triple-cream cheese with a high fat content of 75%
- It is named after the town of Saint-André-sur-Orne in Normandy, France
- It is best enjoyed at room temperature and paired with fresh fruits, crusty bread, and sparkling wines
- It is available from specialty cheese stores or directly from the dairies that produce it
Saint-André cheese is a soft cow's milk cheese with a rich, buttery flavour
Saint-André is often compared to Brie, another famous French soft cheese. However, unlike Brie, Saint-André is not made from raw milk or from the Île de France. It is also said to have a more intense flavour than Brie. The high fat content of Saint-André can make white wine taste sour and metallic, so it is recommended to pair it with crusty bread, light beer, fresh fruits or a slice of pear. Oaked Chardonnay wines, which are low in acidity, can also complement the cheese.
Saint-André is usually sold as a 200g cylinder, 6 cm in diameter and 5 cm high. It was originally developed and manufactured by the industrial Soulié cheese factory in Villefranche-de-Rouergue, Aveyron, but is now produced in Vire, Calvados. Several producers in France continue to make this cheese, and it is also made internationally. It can be purchased from specialty cheese stores or directly from the dairies that produce it.
The colour of Saint-André can vary from white to pale yellow, and it is said to have a longer shelf life than other soft cheeses. This may be due to its predisposition to grow blue/green mould as opposed to developing saltier notes. However, it still goes bad quickly and should be eaten relatively young.
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It is a triple-cream cheese with a high fat content of 75%
Saint-André is a brand of French triple-cream cheese, also known as a "triple crème" cheese. It is made from cow's milk and has a high fat content of approximately 75%. The addition of cream during the manufacturing process gives Saint-André its exceptionally high fat content. This French cheese is known for its soft, buttery texture and tangy edible rind. It is often described as having a rich, creamy, and buttery flavour, with a hint of tanginess. The high fat content in Saint-André contributes to its dense and velvety texture, making it a decadent and indulgent cheese.
The curing process for Saint-André cheese typically lasts about 30 days. It is not an aged cheese and is meant to be enjoyed relatively young. The cheese has a short shelf life and can quickly go bad, so it is usually consumed fresh. When Saint-André ages, its colour can turn from pale ivory to pale yellow, and its flavour can become slightly stronger. However, the ageing process is not commonly practised for this variety of cheese.
The high fat content of Saint-André has some interesting effects on the taste and pairing recommendations. The manufacturer suggests that the cheese's high fat content can make white wine taste sour and metallic. Therefore, they recommend enjoying Saint-André with a crust of baguette and a light beer or a slice of pear. Oaked Chardonnay wines, which are low in acidity, have also been suggested to complement the cheese. The cheese's richness and tanginess make it a good pairing with fresh fruits, crusty bread, and sparkling wines.
Saint-André is produced in Vire, Calvados, in the Normandy region of France. It was originally developed and manufactured by the industrial Soulié cheese factory in Villefranche-de-Rouergue, Aveyron. The cheese is named after the town of Saint-André-sur-Orne in Normandy. Today, it is produced by multiple dairies in France, and it is also made internationally, although some consumers believe that the French version has superior flavour and texture.
In summary, Saint-André is a French triple-cream cheese with a high fat content of about 75%. This fat content contributes to its rich, creamy, and buttery flavour, as well as its dense and velvety texture. Saint-André is a delicate and indulgent cheese that is best enjoyed fresh and paired with certain wines and foods to enhance its unique flavour profile.
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It is named after the town of Saint-André-sur-Orne in Normandy, France
Saint-André cheese is a triple-cream cow's milk cheese from the Normandy region of France. It is named after the town of Saint-André-sur-Orne in Normandy, France. The cheese is known for its soft, triple-cream texture and high-fat content of about 75%, resulting from the addition of cream. The cheese is produced in the town of Vire in the Calvados region of Normandy.
The history of Saint-André cheese can be traced back to the town of Saint-André-sur-Orne, where it was originally developed and manufactured by the industrial Soulié cheese factory. The cheese is now produced in Vire, a town located in the Calvados region of Normandy. The production process involves adding cream during the manufacturing stage, resulting in a high-fat content and a rich, buttery flavour.
The cheese is characterised by its smooth, velvety texture and pale ivory colour. It is covered with a thin, edible, bloomy rind. Saint-André is a fresh cheese that is meant to be consumed relatively young, as it does not undergo extended ageing. Its flavour ranges from pleasantly creamy to rich and buttery, with a hint of tanginess.
The high-fat content of Saint-André contributes to its dense and buttery characteristics. Its exceptional fat content, reaching approximately 75%, can influence the taste of accompanying beverages. For example, it can cause white wine to taste sour and metallic. Instead, the manufacturer recommends pairing Saint-André with crusty bread, light beer, or a slice of pear.
Saint-André is widely recognised as one of the world's most famous triple-cream cheeses, renowned for its smooth, rich, and buttery flavour. It is available from specialty cheese stores and can also be ordered directly from the dairies that produce it. This cheese is often served as part of a cheese platter and pairs well with fresh fruits, crusty bread, and sparkling wines.
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It is best enjoyed at room temperature and paired with fresh fruits, crusty bread, and sparkling wines
Saint-André cheese is best enjoyed at room temperature. This allows the cheese to develop its nuanced flavours. It is recommended to remove the cheese from the refrigerator about three hours before serving. Saint-André is a soft, buttery cheese, and serving it at room temperature ensures that it is not too hard or cold, allowing for a more indulgent experience.
When it comes to pairings, Saint-André is a versatile cheese that goes well with a variety of accompaniments. Fresh fruits are an excellent choice, as their sweetness balances the richness of the cheese. Berries, in particular, can add a burst of flavour and a refreshing touch to the creamy cheese. Slices of pear are specifically recommended by the manufacturer as a complement to the cheese.
Crusty bread is another classic pairing for Saint-André. The crunch of a baguette provides a textural contrast to the soft cheese, and the bread's neutral flavour allows the cheese's nuanced flavours to shine through. While strongly flavoured bread or crackers can be enjoyed with the cheese, they may be avoided to better appreciate its complex taste.
For those who enjoy a tipple with their cheese, sparkling wines are an ideal match for Saint-André. The crispness and acidity of sparkling wines can cut through the richness of the cheese, providing a refreshing contrast. A light, fruity rosé or ale can also complement the cheese's creamy notes. However, it is recommended to wait until the aftertaste of the cheese has set in before sipping the wine to fully appreciate its flavour.
Additionally, Saint-André can be served with a variety of condiments and sides. A drizzle of honey or a spread of fig jam can add a touch of sweetness to the cheese. Thinly sliced spiced meats, such as German or Italian varieties, can also be paired with the cheese, especially when accompanied by jams or fruit sauces.
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It is available from specialty cheese stores or directly from the dairies that produce it
St. André is a brand of French triple cream cow's milk cheese with a powdery white, bloomy skin of mould. It is a soft, triple-cream cheese with a smooth, velvety texture and a high fat content of 75%, attributed to the addition of cream. This richness gives it a dense, buttery and flavourful taste with a hint of tanginess.
You can purchase St. André cheese from specialty cheese shops such as CheeseDelicatessen.com and Cheese Lover Shop. It is also available at select Whole Foods Market stores. If you are unable to find it at your local cheese shop, you can try contacting the dairies that produce it, such as the industrial Soulié cheese factory in Villefranche-de-Rouergue, Aveyron, or the cheesemakers in the Pyrénées Mountains and Vire, Calvados.
When purchasing St. André, it is important to note that it has a high-fat content and should be carefully wrapped and stored in the refrigerator to prevent moisture loss and mould. Once the cheese is opened, wrap any leftovers in wax or parchment paper and then again in plastic wrap, or store them in an airtight container. This will help to maintain its fresh, creamy taste and velvety texture.
St. André is a versatile cheese that can be enjoyed in a variety of ways. It is recommended to be paired with light beer, crusty baguette, and even a slice of pear to complement its slight tanginess. For a unique twist, Chef Greg suggests pairing it with strawberries on a cheese board. Its creamy texture also makes it a great addition to recipes, providing a rich and buttery flavour.
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Frequently asked questions
No, St. André is a soft, triple-cream cow's milk cheese with a white, bloomy rind. It is not a blue cheese, which is typically characterized by veins of blue or green mold throughout the cheese.
St. André is a soft, creamy, and rich cheese with a smooth, velvety texture and a high fat content of about 75%. It has a buttery flavor with a hint of tanginess and is similar to Brie, another famous French soft cheese.
St. André cheese originates from the Normandy region of France, specifically the town of Saint-André-sur-Orne. It is named after the town and is now produced in Vire, Calvados.
