Saint André
Saint-André is a French triple cream cow's milk cheese from Normandy, sold as a small 200 g (7.1 oz) cylinder under a powdery white bloomy rind. Cream added during making takes its fat content to around 75 percent, and it tastes like Brie turned up.
Key Facts
| Country of Origin | France |
| Specific Origin | Normandy, France |
| Milk Type | Cow's milk |
| Fat Content | About 75% |
| Rind | Bloomy |
| Texture | Soft, soft-ripened |
| Flavor | Buttery, tangy |
| Aroma | Rich |
| Colors | Ivory |
| Forms | 200 g (7.1 oz) cylinder, 6 cm in diameter, 5 cm high |
| Age | About 30 days |
| Alternative Spellings | St. Andre, Saint Andre, St André |
What is Saint André Cheese?
Saint-André takes its name from Saint-André-sur-Orne, a town in Normandy. The industrial Soulié cheese factory in Villefranche-de-Rouergue, Aveyron, developed and made it first. Production later moved to Vire, in Calvados. In September 2016 the brand redesigned its logotype and packaging with Favoreat, a Brooklyn design agency, using lettering hand drawn by Hugo Chevallier.
It is a triple cream cheese, and cream goes into it during manufacture. Curing runs about 30 days. The finished cheese carries roughly 75 percent fat, exceptionally high by any standard.
Each one is a cylinder of 200 g (7.1 oz), 6 cm across and 5 cm high, under a powdery white coat of bloomy mold. The texture is soft and buttery. The rind is edible and tangy, and the cheese tastes like an intense version of Brie.
That much fat can turn a white wine sour and metallic, so the manufacturer points to a crust of baguette with a light beer, or simply a slice of pear. Oaked Chardonnay, low in acidity, has been reported by sommelier John Twain to complement it.
How Does Saint André Cheese Compare?
The most relevant cheeses to compare Saint André against.
