Saint Albray
Saint Albray is a French soft cheese from Aquitaine, made with pasteurized cow's milk and invented in 1976. It is shaped like the head of a flower, with petals around a hollow center.
Key Facts
| Country of Origin | France |
| Specific Origin | Aquitaine |
| Milk Type | Cow's milk |
| Milk Treatment | Pasteurized |
| Rind | Washed |
| Texture | Semi-soft |
| Flavor | Mild, sweet |
| Aroma | Buttery, mild |
| Forms | Flower-head shaped round; 'petit' version at 200 g (500 g in England, 180 g in Germany) |
| Age | 2 weeks |
| Alternative Spellings | St. Albray, Saint-Albray, St Albray |
What is Saint Albray Cheese?
Saint Albray comes from the Aquitaine region of France. It was invented in 1976, so it is a modern cheese rather than an old farmhouse type.
It is made with pasteurized cow's milk and ripened for two weeks. The result is a soft cheese.
The shape is the giveaway. Each cheese is formed to look like the head of a flower, with petals built around a central disk. Once that disk is removed, the middle is hollow, which reads as the center of the flower.
A smaller petit version is also sold. It weighs 200 g, or 500 g in England and 180 g in Germany, and has a solid center instead of a hollow one.
How Does Saint Albray Cheese Compare?
The most relevant cheeses to compare Saint Albray against.
