Saint-André cheese
Encyclopedia
Saint-André is a high milk-fat, triple crème
cow's milk French cheese in a powdery white, bloomy skin of mold
. Traditionally crafted in Coutances
, in the Normandy
region of northwestern France, the cheese is also made internationally from both raw and pasteurized milk. It has a soft buttery texture, tangy edible rind, and tastes like an intense version of Brie. Extra heavy cream is added to the cheese during manufacture, and the curing process last approximately 30 days. A wheel of Saint-André is smaller and shaped higher than the familiar flat wheel of Brie. It is sold all around the world.
The cheese is highly perishable and should be consumed within a week of its purchase. The fat content of Saint-André is so exceptionally high it can make a white wine taste sour and metallic: a crust of baguette
and a light beer
or simply a slice of pear
are often suggested as better complements.
Triple cream
Triple-cream cheese or fromage triple-crème is cheese which contains more than 75% butterfat in its dry matter, that is, roughly 40% fat overall, similar to the fat content of extra-heavy liquid cream. Triple-crème cheeses taste rich and creamy....
cow's milk French cheese in a powdery white, bloomy skin of mold
Mold
Molds are fungi that grow in the form of multicellular filaments called hyphae. Molds are not considered to be microbes but microscopic fungi that grow as single cells called yeasts...
. Traditionally crafted in Coutances
Coutances
Coutances is a commune in the Manche department in Normandy in north-western France.-History:Capital of the Unelli, a Gaulish tribe, the town took the name of Constantia in 298 during the reign of Roman emperor Constantius Chlorus...
, in the Normandy
Normandy
Normandy is a geographical region corresponding to the former Duchy of Normandy. It is in France.The continental territory covers 30,627 km² and forms the preponderant part of Normandy and roughly 5% of the territory of France. It is divided for administrative purposes into two régions:...
region of northwestern France, the cheese is also made internationally from both raw and pasteurized milk. It has a soft buttery texture, tangy edible rind, and tastes like an intense version of Brie. Extra heavy cream is added to the cheese during manufacture, and the curing process last approximately 30 days. A wheel of Saint-André is smaller and shaped higher than the familiar flat wheel of Brie. It is sold all around the world.
The cheese is highly perishable and should be consumed within a week of its purchase. The fat content of Saint-André is so exceptionally high it can make a white wine taste sour and metallic: a crust of baguette
Baguette
A baguette is "a long thin loaf of French bread" that is commonly made from basic lean dough...
and a light beer
Beer
Beer is the world's most widely consumed andprobably oldest alcoholic beverage; it is the third most popular drink overall, after water and tea. It is produced by the brewing and fermentation of sugars, mainly derived from malted cereal grains, most commonly malted barley and malted wheat...
or simply a slice of pear
Pear
The pear is any of several tree species of genus Pyrus and also the name of the pomaceous fruit of these trees. Several species of pear are valued by humans for their edible fruit, but the fruit of other species is small, hard, and astringent....
are often suggested as better complements.