Saint-André cheese
Saint-André is a brand of French triple crème cow's milk cheese with a powdery white, bloomy skin of mold, in the form of a 200 g (7.1 oz) cylinder, 6 cm in diameter and 5 cm high. Originally developed and manufactured by the Soulié cheese factory in Villefranche-de-Rouergue, Aveyron, it is now produced in Vire, Calvados. It has a soft buttery texture, tangy edible rind, and tastes like an intense version of Brie. Cream is added to the cheese during manufacture, and the curing process lasts approximately 30 days.
| Saint-André | |
|---|---|
 | |
| Other names | S-A |
| Country of origin | France |
| Source of milk | Cows |
| Texture | Soft |
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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 (about 75%) 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 suggested by the manufacturer as better complements. 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.[1] Oaked Chardonnays, which tend to be low in acidity, have been reported to be able to complement Saint-André.