Fromagerie Guilloteau
| Saint Angel Triple Crème is a French soft-ripened cheese from the Auvergne-Rhône-Alpes region, using ultrafiltration technology pioneered by Jean-Claude Guilloteau. Made from pasteurized cow's milk enriched with cream, it achieves a fat in dry matter (FDM) of about 71-75%, yielding a rich, smooth texture resembling whipped butter. Milk from Montbéliarde and Prim'Holstein cows ensures quality and flavor. Coagulated with microbial rennet, it ages 2-3 weeks with a bloomy rind, ripening evenly throughout. Its complex flavor features sweet cream, tangy, and mushroom notes. It pairs best with sparkling wine, crisp whites, and light reds. | |
| Country | France |
| Milk | Cow |
| Rennet | Microbial |
| Heat Treatment | Pasteurized |
| Texture Profile | Homogenous, Smooth |
| Flavor Profile | Sweet cream, Salted butter, Salty, Tangy, Earthy |
| Wine Pairings | Champagne, Chablis, Sancerre, Buttery Chardonnay, Pinot Noir, Gamay |
| Beer Pairings: | Belgian-Style Ales, Saisons, Fruit Lambics |
| Food Pairings: | Strawberries, Green apples, Grapes, Figs, Toasted hazelnuts, Walnuts, Marcona almonds, Honey, Fig jam, French baguette, Crackers |
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FROMAGERIE GUILLOTEAU