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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: Saint Andre, St. 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 is further enhanced with heavy cream, making 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 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 with crusty French bread or a plain cracker. 

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