Saint-André cheese

Saint-andré
Other names	S-A
Country of origin	France
Source of milk	Cows
Texture	Soft

Saint-andré is a high (~75%) 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.