This lush, triple-cream cheese pairs well with light, fruity wines.
St. André is a soft, ripened cheese in the tradition of Brie and Camembert.
Produced in France, it is also available from American artisan producers. In a competition in
1995, the St. André produced by Hollow Road Farms in Stuyvesant, New York, placed first
in its category. It is considered an American treasure by cheese connoisseurs, who describe it
as being as lush, creamy, and rich as cream
cheese.
Varieties
French Saint-André, once made only with animal rennet, is now
made with vegetable rennet, like 85% of all cheeses now made in England.
Buying and storing tips
Because it is a fresh ripened cheese, St. André should be used
within about two days.
Availability
St. André is fairly rare, but look for it on the Internet or in
specialty shops.
Preparation, uses, and tips
This is a superb cheese that can be featured on its own or served in
the same style as Camembert and Brie.
Nutritional Highlights
St. André cheese, 1 slice (1 oz.) (28g)
Calories: 130
Protein: 3g
Carbohydrate: 0.0g
Total Fat: 12g
Fiber: 0.0g
Copyright © 2002 Healthnotes, Inc. All rights
reserved. www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of
Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires December 2003.
|
