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 bread. Serve it with a Pinot Noir or Chianti.