Saint-Andre is a soft, creamy French cow’s milk cheese similar to Brie, with a high butterfat content. It pairs well with plain bread, crackers, pears, beers, and dessert wine. It is highly perishable and should be stored in the refrigerator. Raw milk and pasteurized milk substitutes are available. Choose a cheese that is even in color with no pink or blue blush and no weaknesses.
Saint-Andre cheese is a soft cow’s milk cheese of French origin. Several producers in France continue to produce this cheese, and it is also produced internationally, although some consumers find French cheeses to have superior flavor and texture. This cheese is available in specialty cheese shops, and sometimes in the cheese department of the market, especially if the cheese buyer is a fan of French cheeses. It is also possible to order Saint-Andre directly from the dairies that produce it.
This cheese is very similar to Brie, another famous French soft cheese. Saint-Andre cheese is very rich and creamy, with a soft, buttery texture that becomes slightly crumbly at times. The outside of the cheese is covered with a soft, velvety white moldy crust, while the inside is pale yellow. Saint-Andre cheese is typically made in the form of tall wheels.
Cheesemakers classify Saint-Andre cheese as a triple cream cheese, which means that the fat content of the butter is around 75%. This high butterfat content is achieved by adding cream to the milk during processing, making the cheese particularly rich, dense and buttery. The high fat content means this cheese can be a dangerous pairing, because it can make other foods and drinks sour or sharp.
One of the best pairings for Saint-Andre cheese is a wedge of plain French bread or a plain cracker. The cheese also goes well with pears and beers, and some people enjoy it with dessert wine, allowing the cheese to temper the sweetness of the wine. Saint-Andre can also be enjoyed plain, although it is recommended to eat a palate cleanser such as a cracker before moving on to another food.
Consumers should be aware that Saint-Andre cheese is highly perishable. The maturing process takes only about 30 days, and the cheese should generally be eaten within about a week. Once opened, the cheese will last for about two days. It should be stored in the refrigerator to extend the shelf life. Some producers make Saint-Andre with raw milk, developing a richer and more complex flavored cheese. In regions where raw milk cheeses are banned, pasteurized milk substitutes are available.
When selecting Saint-Andre cheese, people should choose a cheese that is even in color with no pink or blue blush. The cheese should have no weaknesses. Strong smelling cheeses should be avoided, as they may have gone bad.
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