Saint-André cheese
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| Saint-André | |
|---|---|
 | |
| Other names | S-A |
| Country of origin | France |
| Source of milk | Cows |
| Texture | Soft |
 Related media on Commons | |
Saint-André is a brand of French triple cream (French language: 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.[citation needed] Originally developed and manufactured by the industrial Soulié cheese factory in Villefranche-de-Rouergue, Aveyron,.[citation needed] it is now produced in Vire, Calvados.[citation needed] It has a soft buttery texture, tangy edible rind, and tastes like an intense version of Brie.[citation needed] Cream is added to the cheese during manufacture.[citation needed] The curing process lasts approximately 30 days.[citation needed] The fat content of Saint-André is so exceptionally high (about 75%) it can make a white wine taste sour and metallic; the manufacturer recommends a crust of baguette and a light beer or simply a slice of pear as more appropriate complements.[citation needed] Oaked Chardonnay wines, which tend to be low in acidity, have been reported[by whom?] to be able to complement Saint-André.[citation needed]
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.[citation needed] The new logotype has been hand drawn by Hugo Chevallier.[citation needed][1][dead link]
References
[edit]- ^ "St. André Cheese" Retrieved October 10, 2010.
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