Saint-André is a brand of French triple crème cow's milk

cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...

with a powdery white, bloomy skin of

mold A mold () or mould () is one of the structures certain fungus, fungi can form. The dust-like, colored appearance of molds is due to the formation of Spore#Fungi, spores containing Secondary metabolite#Fungal secondary metabolites, fungal seco ...

, in the form of a cylinder, 6 cm in diameter and 5 cm high. Originally developed and manufactured by the industrial Soulié cheese factory in

Villefranche-de-Rouergue Villefranche-de-Rouergue (; oc, Vilafranca de Roergue ) is a commune in the Aveyron department in southern France. Villefranche-de-Rouergue station has rail connections to Toulouse, Figeac and Aurillac. History At the end of the Albigensian ...

Aveyron Aveyron (; oc, Avairon; ) is a department in the region of Occitania, Southern France. It was named after the river Aveyron. Its inhabitants are known as ''Aveyronnais'' (masculine) or ''Aveyronnaises'' (feminine) in French. The inhabitants o ...

, it is now produced in

Vire Vire () is a town and a former commune in the Calvados department in the Normandy region in northwestern France. On 1 January 2016, it was merged into the new commune of Vire Normandie. Geography The town is located on the river Vire. Much of it ...

Calvados Calvados (, , ) is a brandy from Normandy in France, made from apples or pears, or from apples with pears. History In France Apple orchards and brewers are mentioned as far back as the 8th century by Charlemagne. The first known record of Norm ...

. It has a soft buttery texture, tangy edible rind, and tastes like an intense version of

Brie Brie (; ) is a soft cow's-milk cheese named after Brie, the French region from which it originated (roughly corresponding to the modern ''département'' of Seine-et-Marne). It is pale in color with a slight grayish tinge under a rind of white m ...

. Cream is added to the cheese during manufacture, and the curing process lasts approximately 30 days. The fat content of Saint-André is so exceptionally high (about 75%) it can make a

white wine White wine is a wine that is Fermentation in winemaking, fermented without skin contact. The wine color, colour can be straw-yellow, yellow-green, or yellow-gold. It is produced by the alcoholic fermentation of the non-coloured Juice vesicles, ...

taste sour and metallic: a crust of

baguette A baguette (; ) is a long, thin type of bread of French origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust. A baguette has a di ...

and a light

beer Beer is one of the oldest and the most widely consumed type of alcoholic drink in the world, and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from ce ...

or simply a slice of

pear Pears are fruits produced and consumed around the world, growing on a tree and harvested in the Northern Hemisphere in late summer into October. The pear tree and shrub are a species of genus ''Pyrus'' , in the family Rosaceae, bearing the p ...

are suggested by the manufacturer as better complements. 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. The new logotype has been hand drawn by Hugo Chevallier."St. André Cheese"
Retrieved 10/10/10 Oaked Chardonnays, which tend to be low in acidity, have been reported to be able to complement Saint-André.

References

French cheeses Cow's-milk cheeses {{Cheese-stub