Soulié
pronounced "say-nt ahn-dray"
| Saint André is a triple-crème French soft-ripened cheese originally developed by the Soulié factory in Aveyron in the 1960s, now produced in Normandy. It’s characterized by a 75% fat-in-dry-matter content, resulting in a dense, buttery texture likened to cultured butter with a bloomy white *Penicillium candidum* rind. Made from pasteurized cow's milk enriched with heavy cream and using microbial rennet, it matures for about 30 days. Saint André features a mild, creamy flavor profile, suffers from the "pinking" defect caused by *Thermus thermophilus*, and pairs best with sparkling wines, light beers, or cider. It’s marketed as a decadent indulgence in retail (200g) and deli (1.8kg) formats. | |
| Country | France |
| Milk | Cow |
| Rennet | Microbial |
| Heat Treatment | Pasteurized |
| Texture Profile | Dense, Smooth |
| Flavor Profile | Creamy, Salty, Sour, Umami |
| Wine Pairings | Sparkling Wines, Oaked Chardonnay |
| Beer Pairings: | Light Lager, Pilsner, Fruity Ale |
| Food Pairings: | Crusty French Baguette, Tart Apples, Pears, Honey, Fig Jam |
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