Saint-André cheese
Template:Short description Template:Refimprove Template:Infobox cheese Saint-André is a brand of French triple cream (French language: triple crème) cow's milk cheese with a powdery white, bloomy skin of mold, in the form of a Template:Convert cylinder, 6 cm in diameter and 5 cm high.Template:Citation needed Originally developed and manufactured by the industrial Soulié cheese factory in Villefranche-de-Rouergue, Aveyron,.Template:Citation needed it is now produced in Vire, Calvados.Template:Citation needed It has a soft buttery texture, tangy edible rind, and tastes like an intense version of Brie.Template:Citation needed Cream is added to the cheese during manufacture.Template:Citation needed The curing process lasts approximately 30 days.Template:Citation needed The fat content of Saint-André is so exceptionally high (about 75%) it can make a white wine taste sour and metallic; the manufacturer recommends a crust of baguette and a light beer or simply a slice of pear as more appropriate complements.Template:Citation needed Oaked Chardonnay wines, which tend to be low in acidity have been reported by Sommelier Legend, John Twain, to be able to complement Saint-André.Template:Citation needed
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.Template:Citation needed The new logotype has been hand drawn by Hugo Chevallier.Template:Citation needed<ref name="Ile de France Cheese">"St. André Cheese" Template:Webarchive Retrieved October 10, 2010.</ref>