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Saint André Cheese



Saint André is "triple crème" soft cheese, being 75% milk fat.

It is made in wheels from cow's milk, pasteurized or raw, with extra cream added during the cheese making.

The wheels come in various sizes; small rounds of the cheese are about 4 inches (10 cm) wide, 3 inches (7 1/2 cm) tall.

It has a white, powdery rind. Inside, it has a texture like butter, and tastes somewhat like a richer version of Brie.

Saint André is actually a modern cheese. Production of it started in the 1960s at the St-André Creamery in Villefranche de Rouerque, France (founded 1928.)


Soft Cheeses

Añejo Cheese; Añejo Enchilado Cheese; Banon Cheese; Boilie Cheese; Bonchester Cheese; Boursin Cheese; Brie Cheese; Brillat-Savarin Cheese; Brousse de Brebis; Bruss Cheese; Burrata Cheese; Caboc Cheese; Camembert Cheese; Casu Marzu; Chaource Cheese; Chèvre Frais; Cornish Yarg Cheese; Crottin de Chavignol Cheese; Crowdie Cheese; Cumulus Cheese; Edel de Cléron Cheese; Feta Cheese; Feuille d'automne Cheese; Garrotxa Cheese; Hoop Cheese; Kirkham Lancashire Cheese; La Tur Cheese; Lancashire Cheese; Le Cendrillon Cheese; Le Veillon Cheese; Lymeswold Cheese; Mitzithra Cheese (Fresh); Oaxaca Cheese; Oxford Isis Cheese; Pavé de Chirac Cheese; Pié d'angloys; Pithiviers Cheese; Pont Couvert Cheese; Prescinseua Cheese; Saint-Loup Goat Cheese; Saint André Cheese; Soft Cheeses; Soumaintrain Cheese; Squacquerone Cheese; St-Nectaire Cheese; St Tola Cheese; Tarapatapom Cheese; Telemes Cheese; Teviotdale Cheese; Tornegus Cheese; Vacherin Chaput Cheese; Vacherin d'Abondance; Vacherin Mont d'Or; Wensleydale Cheese with Cranberries; Whirl Cheese

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Citation

Oulton, Randal. "Saint André Cheese." CooksInfo.com. Published 11 August 2010; revised 19 February 2011. Web. Accessed 09/22/2017. <http://www.cooksinfo.com/saint-andre-cheese>.

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