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Saint-André

Saint-André

Saint Andre is a triple crème cow's milk cheese produced in Coutances, in the Normandy region of northwestern France. It has a high fat (75%) butter fat content because it is further enhanced with heavy cream, making it dense, buttery and rich. The rind is covered with a velvety and powdery bloomy mold while the inside is ivory white in color. The taste of the cheese is an intense version of the Brie, another famous French soft cheese.

The flavors of the satiny, edible rind are tangy perfectly complementing the rich, slightly salty and decadent centre. Saint-André topped with Caramel Pecan, Craisin-Currant-Walnut, or Roasted Tomato Pine Nut forms an ideal course for Valentine’s Day! The full, buttery taste of Saint Andre can make a white wine taste sour, so it is best suggested with a light beer, dessert wine or a slice of pear. It could also be enjoyed simply with a crusty French bread or a plain cracker. Since this is a soft-ripened cheese matured for only 30 days, it should be consumed within a week of buying it. Once opened, it will last for two days.

  • Made from pasteurized or unpasteurized cow's milk
  • Country of origin: France
  • Region: Coutances, Normandy
  • Family: Brie
  • Type: soft, soft-ripened
  • Fat content: 75%
  • Texture: creamy and dense
  • Rind: bloomy
  • Color: ivory
  • Alternative spellings: Saint Andre, St. Andre

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