St. André

Deserving of its reputation as "the heavenly cheese," St. André might have an angelic façade, but there is no doubt, that it's actually straight-up sinful. Enchanting and celebratory, inside the downy rind you'll find a rich center that adds up to 70% butterfat. Seventy percent: a magic number that tells you this is the cheese for an opulent life, an every day delight and decadence. From the coast of France to your table, St. André is lavish and rich enough for the most special occasions, but merits a place on your daily menu.


Ile de France St. Andre CheeseCrafted in Coutances, in the Normandy region of northwestern France, St. André is a pasteurized cow's milk cheese, covered with a satiny, edible rind. Soft-ripened, the downy white outer layer offers a complex counterpoint to the wildly rich and silky center. As dense as pure butter and with the richest of flavors, the tongue-pleasing salty tang derives from the ocean air blowing through the paturages of the Normandy coast. Produced in the shadow of the mystical island of Mont Saint-Michel, St. André cheese is just as breathtaking as the landscape of the surrounding Cotentin Peninsula.


St. Andre & Red Hook IPA ( American India Pale Ale)

St. André is a soft ripened cheese that's very rich and has a full, buttery taste. Red Hook IPA is a true English-style bitter. The distinctive style was developed by British brewers in the 1700s. They created the sturdy beer to survive long sea journeys to distant colonies. The hoppy favor lends a great deal to the buttery taste of the St. André cheese, giving them both a subtle, nutty flavor. To keep this combination simple, serve the St. André sliced with some crusty French bread, and offer frosted mugs of the Red Hook.


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written by Keith, March 21, 2010
A package of Saint Andre is approximately 7 servings. Keeping that in mind, cut appropriately. This is a product where less is more, and a little goes a long way. I have found it to be a great addition to warm meat/fish sandwiches rather than slices of regular cheese. In fact, it replaces both the usual cheese slice(s) and the dressing! I'm going to have to fry some bacon, add chocolate, and then some Saint Andre -- and because I'm a wild child, maybe some Tobassco sauce! :)
written by Andrew Graumlich, February 17, 2010
I had a question: I just bought some of this cheese, and all of the ones in the store have a soft, fuzzy top to them that is different from the sides and bottom. It almost feels like a layer of mold. Is this a cheese that is SUPPOSED to have a layer of mold on top of it? All of the ones in the store cooler had the same look to them.
written by Frank, October 29, 2009
The ammonia smell means it's been too tightly wrapped for too long. You can try leaving it uncovered for a few minutes/hours which will let the ammonia evaporate, but if the ammonia is still too strong, it probably means the cheese is just too old and should be cooked into a dish.
written by Angelica, October 09, 2009
I'm not a cheese expert so here's my simple review. I tried this cheese tonight and loved the texture but found the taste to be too salty. I prefer the regular double fat brie with fresh fruit. I couldn't eat this St Andre's with the fruit because for some reason it made the fruit taste bitter.
written by Fleurette Boutin, October 08, 2009
I have had St. Andre cheese before but this last container, the coating has a strong smell of ammonia, the cheese is the same as usual, is this normal or is there something wrong??
written by GENEVIEVE WARREN, September 05, 2009
I love all french cheeses, camembert is my favorite, so many of them..............and the goat cheeses!
written by Alex Dubernard, May 11, 2009
This Cheese is sooo Creamy! I love it!
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