St. André is a soft, ripened cheese in the tradition of Brie and Camembert. In 1928 a country cheese maker started the St. André Creamery in Villefranche de Rouerque, France, in the middle Pyrénées, a region also known for Roquefort cheese. Fast forward 40-some years and the soft-ripened, triple-cream cheese named St. André made its debut, with a reputation as a blend of the perfect brie mixed with equal parts of thick, sour cream and whipped sweet cream. St. André is made from cow’s milk and enriched with pure cream. St. André is also fairly rare, containing no less than 75% butterfat for every 100 grams of cheese!
The cheese is covered with a satiny, edible rind. Soft-ripened, the downy white outer layer offers a complex counterpoint to the wildly rich and silky center. As dense as pure butter and with the richest of flavors, the tongue-pleasing salty tang derives from the ocean air blowing through the paturages of the Normandy coast. Produced in the shadow of the mystical island of Mont Saint-Michel, St. André cheese is just as breathtaking as the landscape of the surrounding Cotentin Peninsula.
St. Andre is a must on any cheese board. It is my favorite iconic fatty cheese and when at room temperature spreads like butter.
I’ve just discovered the fabulous Saint André. I absolutely loved it, BUT, I’ve now developed a skin reaction that may be associated with the Penicillin (Candidum). Very dry skin, with a pink hue under the affected dried skin, and dry blisters where the skin is coming off. I’m only affected where I was handling the cheese. Any knowledge of this reaction? Thank you, Ted
You should definitely see a doctor about that!