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.)