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Saint-André

Saint-André
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  • 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

  • Colour: ivory

  • Flavour: buttery, salty, sour, tangy

  • Aroma: mild, rich

  • Alternative spellings: St. Andre, Saint Andre

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%) content because it contains heavy cream, which also makes it dense, buttery and rich. The rind is covered with a velvety and powdery bloomy mould, while the inside is ivory white. The taste of the cheese is an intense version of the Brie, another famous French soft cheese. The flavour of the edible rind is tangy, rich and slightly salty.

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 with crusty French bread or a plain cracker. 

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