DESCRIPTION

This amazing and dependable cheese is basically what Saint Andre used to be.  Made at the height of the disco age in the 1970s, this soft-ripened, Burgundy triple creme cheese is decadent and gooey all at once.   With a uniform ivory paste, and flavor that has hints of mushroom and citric, it ripens from the outside in making for a firm, chalky core and runny exterior just below the rind.  To learn more about this cheese click here!

ORIGIN

France

MILK TYPE

Cow

RAW MILK OR PASTEURIZED?

Pasteurized

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

PEOPLE WHO PURCHASED THIS ALSO PURCHASED

• Cheese Plate
  • By Cheese Type - La Bonde d'Antan and Taleggio or Sottocenere with Truffles
  • By Origin - Tomme de Savoie and Reblochon
• Pairings - Alps salami, pickles, crackers and marcona almonds.

SUBSTITUTES

Brillat Savarin

INGREDIENTS

Pasteurized cow milk, crème fraiche (cream), salt, rennet (animal), penicillium candidum, calcium chloride