Saint André

Original developed at the Saint-André dairy in Villefranche de Rouerque in southwestern France, Saint-André has been made on the Normandy coast of northern France since 1974. It has the nickname ‘heavenly cheese’ owing to its bright white appearance and smooth texture. Saint-André is a triple cream cheese, meaning that double cream is added to the milk before setting. The slow, predominately lactic set helps to give the cheese it’s mousse-like texture.

The Normandy coast has lush pastures and the cows are able to graze outdoors for most of the year.

Bright white, fluffy rind and very smooth, pale yellow paste. There can be some chalkiness in the centre of younger cheeses.

The rind is has gentle mushroom flavours, the paste is rich and luscious. There is a lactic acidity reminiscent of sour cream or crème fraîche, but with a buttery finish.

Spread on crusty baguette or paired with orchard fruit. Triple creams are fantastic with sparkling wines or try it with a locally produced Calvados.