DESCRIPTION

Imagine if cream cheese was reincarnated as a fromage and you would have Saint Angel.  This triple crème cheese has a unique, square shape.  Made from the milk of cows grazing in the mountain meadows of the Rhone-Alps, it looks somewhat similar to brie with its' white fleurie.  Cream is adding during the production process giving it a much more buttery taste.  With its smooth paste and edible rind, it's very friendly to those new to cheese but it also works extremely well as a cooking ingredient.

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.

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• Cheese Plate - don't recommend for a cheese board, go with Delice de Bourgogne instead.
• Pairings - it's luxurious creamy taste melts and bakes well in recipes ranging from quiche, lasagna or over a savory serving of potatoes!

SUBSTITUTES

Delice de Bourgogne or Brillat Savarin

INGREDIENTS

Pasteurized cow milk, cream, salt, lactic starter, microbial enzymes.