Saint-André cheese

Saint-André cheese is a French cheese that has garnered acclaim for its rich flavor and creamy texture. Originating from the Normandy region of France, this triple cream cheese is a testament to the country's long-standing tradition of cheese-making excellence. Saint-André cheese is often compared to Brie and Camembert, but it distinguishes itself with a higher butterfat content, making it an indulgent choice for cheese lovers.

Production

The production of Saint-André cheese involves a meticulous process that begins with the collection of high-quality cow's milk. The milk is enriched with cream, elevating its fat content to at least 75%, which is a defining characteristic of triple cream cheeses. The enriched milk is then curdled using rennet, a natural enzyme that causes the milk to coagulate. The curds are carefully cut, ladled into molds, and allowed to drain naturally. After demolding, the young cheeses are salted and then aged for a short period, typically less than a month. During this time, they develop a white, edible rind that is a result of the growth of Penicillium candidum, a benign mold that is also used in the production of other soft cheeses.

Characteristics

Saint-André cheese is renowned for its velvety, buttery texture that melts in the mouth, a direct result of its high butterfat content. It has a thin, edible rind that encases a rich, creamy interior with a slightly tangy and salty flavor. The cheese is usually shaped into small wheels or cylinders and has a white to pale yellow color. Its luxurious texture and decadent taste make it a favorite among cheese aficionados.

Culinary Uses

Due to its creamy texture and rich flavor, Saint-André cheese is versatile in the kitchen. It can be enjoyed on its own, at room temperature, to fully appreciate its complex flavors. It pairs well with fruit, such as grapes and figs, and can be a delightful addition to cheese platters. Saint-André also melts beautifully, making it an excellent choice for incorporating into sauces, spreading on warm bread, or topping for baked dishes. When pairing with wine, it complements both white and light red wines that balance its richness without overpowering its delicate flavors.

Serving and Storage

To fully enjoy Saint-André cheese, it should be served at room temperature. It is recommended to take it out of the refrigerator at least an hour before serving to allow its flavors and texture to develop fully. Saint-André cheese should be stored in the refrigerator, wrapped in its original packaging or wax paper, and placed inside a sealed container to maintain its moisture and prevent it from absorbing other flavors.