How is St Andre cheese made?

Saint-Andre is made from cow’s milk. Cheesemakers classify Saint-Andre cheese as a triple cream cheese, meaning that the butterfat content is around 75%. This high butterfat content is accomplished by adding cream to the milk while it is being processed, making the cheese especially rich, dense, and buttery.

Who makes Saint Andre cheese?

Products. Originally developed and manufactured by the Soulié cheese factory in Villefranche-de-Rouergue, Aveyron, it is now produced in Vire, Calvados. Saint Andre cheese has a soft buttery texture, tangy edible rind, and tastes like an intense version of Brie.

Where is St Andre cheese made?

Produced in Coutances, in the Normandy region of northwestern France, St. Andre is made from pasteurized cow’s milk. Appealing in appearance, St. Andre is covered with a velvety, edible, bloomy white mold known as penicilium candidium.

What kind of cheese is Saint Andre cheese?

French triple cream cheese
Saint Andre is the world’s most famous triple crème cheese, and one of our customers favorites. Smooth, rich and buttery, this soft white French triple cream cheese is sublimely delicate. St. Andre cheese is made from cow’s milk, has a content that is 75% butterfat, and is ideal to spread in crackers and toast.

Is St Andre cheese a Brie?

SAINT ANDRE (BRIE) Beneath a delicate, velvety downy-white rind sits a layer of dense, creamy, buttery goodness followed by a gently crumbly texture at the core.

Is Saint Andre cheese vegetarian?

Saint Andre is a triple crème cow’s milk cheese produced in Coutances, in the Normandy region of northwestern France. It has a high fat (75%) content because it is further enhanced with heavy cream, making it dense, buttery and rich.

What cheese is similar to Saint Andre?

Saint André cheese = St. Andre cheese Substitutes: Boursault OR Brillat-Savarin OR Caprice des Dieux Notes: Use within a few days after purchasing.

Do you eat the rind on Saint Andre cheese?

Saint Andre cheese is delicious. It is a French cheese made out of cow’s milk. It has a very high fat content (75%) and it is triple cream. The rind, which is edible, is tangy and covered with white powdery mold.

How long does St Andre cheese last?

two weeks
Store St. Andre cheese in your refrigerator. Shelf Life: Up to two weeks.

Can you freeze St Andre cheese?

But don’t freeze the good fromage! Leave that gooey, delicious Crottin or Saint Andre in the fridge – if you have extras, make you favorite quiche, grilled cheese or just gather your friends for a cheese party.

Why don’t you cut the nose off cheese?

Cheese has a nose Cheese develops flavour at different rates from centre to rind, which means that the ‘perfect slice’ is one that includes all parts of the cheese from centre, or nose, to the edge (the rind). A rule of thumb is to take slices that mimic the shape itself.

Why is cheese served after dinner?

Since most French cheeses are quite rich, eating them before a meal could spoil your appetite. Instead, the cheese course is served after dinner and can aid in digestion. If you want to stick to the French method of serving cheese, it should be offered after the main course but before dessert.

Do you eat the crust of Brie?

The short answer: yes, for the most part. The rinds on these cheeses, think Brie and blue cheese, are an essential part of the cheese’s flavor. These rinds, which can include wheels of cheese rubbed with cocoa, Merlot or cinnamon, give an extra kick to a particular cheese.

Why do French eat cheese before dessert?

The right time to have cheese is right before the dessert The French don’t like ending a meal with cheese, so they always follow it with dessert, which could even be just grapes.

Why do French eat so much cheese?

In reality, France has low rates of death from coronary heart disease, a phenomenon known as “the French paradox.” It basically looks like the French can munch on fatty and salty cheese all they want without negative health impacts.

Can I eat Brie if allergic to penicillin?

No. The Penicillium mold is common in cheese making (another example is P. camemberti, used to make Camembert and Brie), but the species used to make the antibiotic penicillin is P. chrysogenum.

What is the white stuff in Brie cheese?

The cheese is encased with a firm white rind on the outside. The rind is, in fact, a white mold called Penicillium candidum, which cheesemakers inoculate the cheese with. This edible mold blooms on the outside of the paste and is then patted down, over and over again, to form the rind.

What is the best French cheese?

10 Top Cheeses Of France And Where To Find Them In Paris

• Camembert. Camembert is one of the first cheeses we associated with France, so it’s no wonder it tops the list at number one.
• Brie de Meaux.
• Roquefort.
• Reblochon.
• Munster.
• Pont l’Évêque.
• Époisses de Bourgogne.
• Comté

How much cheese do the French eat per day?

The typical Frenchman (or woman) will eat a whopping 25.9 kilos of cheese each year. That’s enough to make the French the hungriest for cheese in the world, according to a 2013 report by International Dairy Federation. The figure is the equivalent of half a kilo a week or 70 grammes a day.

What is the most famous cheese in France?

Do you eat the mold on Brie?

The short answer: yes, for the most part. The rinds on these cheeses, think Brie and blue cheese, are an essential part of the cheese’s flavor.

What is the white stuff on the outside of Brie cheese?

Brie is a bloomy rind cheese. That means that cheesemakers inoculate the cheese with edible mold that blooms on the outside of the paste. That mold is then patted down, over and over again, to form the rind. This is a big part of the cheesemaking process, and cheesemakers spend a lot of time doing this.

Do you eat the outer skin on Brie?

Ever look at a fancy cheese plate and face this dilemma: Are cheese rinds safe to eat? The short answer: yes, for the most part. The rinds on these cheeses, think Brie and blue cheese, are an essential part of the cheese’s flavor.

Should you cut the rind off Brie?

Unlike other rinds, the white moldy brie rind is edible and is usually eaten along with the softer interior. If you do not want to eat the rind, it is easy to trim from a refrigerated brie, or bring the cheese to room temperature, slice off the top and scoop out the soft center with a spoon.