Saint-André is a brand of French

triple cream Triple-cream cheese or fromage triple-crème is cow's-milk cheese which contains more than 75% fat in its dry matter. Triple cream cheeses taste rich and creamy. Some triple-crèmes are fresh, like mascarpone. Others are soft-ripened, like Brilla ...

(

French language French ( or ) is a Romance languages, Romance language of the Indo-European languages, Indo-European family. Like all other Romance languages, it descended from the Vulgar Latin of the Roman Empire. French evolved from Northern Old Gallo-R ...

: ''triple crème'') cow's milk

cheese Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During prod ...

with a powdery white, bloomy skin of

mold A mold () or mould () is one of the structures that certain fungus, fungi can form. The dust-like, colored appearance of molds is due to the formation of Spore#Fungi, spores containing Secondary metabolite#Fungal secondary metabolites, fungal ...

, in the form of a cylinder, 6 cm in diameter and 5 cm high. Originally developed and manufactured by the industrial Soulié cheese factory in

Villefranche-de-Rouergue Villefranche-de-Rouergue (; ) is a commune in the Aveyron department in southern France. Villefranche-de-Rouergue station has rail connections to Toulouse, Figeac and Aurillac. History At the end of the Albigensian Crusade from the northe ...

Aveyron Aveyron (; ) is a Departments of France, department in the Regions of France, region of Occitania (administrative region), Occitania, Southern France. It was named after the river Aveyron (river), Aveyron. Its inhabitants are known as ''Aveyro ...

,. it is now produced in Vire,

Calvados Calvados (, , ) is a brandy from Normandy in France, made from apples and/or pears. History In France Apple orchards and brewers are mentioned as far back as the 8th century by Charlemagne. The first known record of Norman distillation was ma ...

. It has a soft buttery texture, tangy edible rind, and tastes like an intense version of

Brie Brie ( ; ) is a soft cow's-milk cheese named after Brie (itself from Gaulish ''briga'', "hill, height"), the French region from which it originated (roughly corresponding to the modern of Seine-et-Marne). It is pale in colour with a slight gre ...

. Cream is added to the cheese during manufacture. The curing process lasts approximately 30 days. The fat content of Saint-André is so exceptionally high (about 75%) it can make a

white wine White wine is a wine that is Fermentation in winemaking, fermented without undergoing the process of Maceration (wine), maceration, which involves prolonged contact between the juice with the grape skins, seeds, and pulp. The wine color, colou ...

taste sour and metallic; the manufacturer recommends a crust of

baguette A baguette (; ) is a long, thin type of bread of French origin that is commonly made from basic lean dough (the dough, not the shape, is defined by French law). It is distinguishable by its length and crisp crust. A baguette has a diameter ...

and a light

beer Beer is an alcoholic beverage produced by the brewing and fermentation of starches from cereal grain—most commonly malted barley, although wheat, maize (corn), rice, and oats are also used. The grain is mashed to convert starch in the ...

or simply a slice of

pear Pears are fruits produced and consumed around the world, growing on a tree and harvested in late summer into mid-autumn. The pear tree and shrub are a species of genus ''Pyrus'' , in the Family (biology), family Rosaceae, bearing the Pome, po ...

as more appropriate complements. Oaked

Chardonnay Chardonnay (, ; ) is a green-skinned grape variety used in the production of white wine. The variety originated in the Burgundy wine region of eastern France, but is now grown wherever wine is produced, from England to New Zealand. For new a ...

wines, which tend to be low in acidity have been reported by Sommelier Legend, John Twain, to be able to complement Saint-André. In September 2016 the brand renewed its logotype and packaging to adopt a more modern design in collaboration with Favoreat design, a Brooklyn-based agency. The new logotype has been hand drawn by Hugo Chevallier."St. André Cheese"
Retrieved October 10, 2010.

References

French cheeses Cow's-milk cheeses {{France-cheese-stub