Saint Albray is a flower-shaped cheese that comes from the Aquitaine region of France. Made with pasteurised cow's milk and ripened for 2 weeks, it slices off skilfully with each half-pound cut looking like a "petal". When each petal comes together around a disk, they form a hollow centre similar to a flower.
Invented in 1976, the cheese is alike to Camembert cheese and shares the same characteristics but is not as strong as Camembert. When young, the soft ripened cheese is moist, rich and mellow, intensifying with age. At its peak, Saint Albray advances to a more robust, hearty flavour very typical of washed rind cheeses. It has a very rich aroma and taste which can be further enjoyed by eating the cheese along with its rind. The cheese goes well with fruits, nuts and breads. Serve it with a Pinot Noir or Chianti.
Other French cheeses: