Tasting Saint-André is like biting into a cloud. Saint-André is a triple crème cow's milk cheese produced in Vire, Calvados, in the Normandy region of northwestern France. It has a high-fat content (75%) due to the addition of heavy cream to the original paste, making it dense, buttery and rich. The rind is covered with a velvety and powdery bloomy mold while the inside is ivory white in color. The flavors of the satiny, edible rind follow bright tangy fresh and creamy notes of a rich, slightly salty, and decadent middle.
Perfect for enjoying with a bubbly prosecco, a cava, some festive champagne, a sweet Lambrusco, and if you can find it, definitely a crisp Rosé d'Anjou.
Hand cut. 6oz approximate weight. Weight might vary.