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Cheese from France
Saint-André is a factory-made French bloomy-rind cow cheese enriched with cream. To be called triple crème under French law it must hold at least 75 g of fat per 100 g of dry matter. The making follows the bloomy-rind family; no source found gives its own process.
Saint-André is a triple crème. Cream is added to the milk so the cheese reaches at least 75 % fat in dry matter, the French legal threshold for that label.
| cow milk with added cream |
Total time across the steps of Bloomy-rind soft cheese family (Camembert de Normandie as template): 37 days
What changes: Starter bacteria start turning milk sugar into lactic acid
Camembert de Normandie milk may be stored at most 72 h from the oldest milking. An optional second maturing of up to 2 h at no more than 38 °C may follow the cold one. Output: matured milk.
Microbes at work in this step
starter bacteria begin to turn milk sugar into lactic acid
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Saint-André is a factory-made French bloomy-rind cow cheese enriched with cream. To be called triple crème under French law it must hold at least 75 g of fat per 100 g of dry matter. The making follows the bloomy-rind family; no source found gives its own process. Made in 7 steps over 37 days. The longest step, box and finish ripening, takes at least 22 days.
| Main step | at least 22 daysSet[camembert-cdc] | Box and finish ripening |
|---|---|---|
| Temperature | up to 22 °CSet[camembert-cdc] | Mature the milk with starter |
| Acidity | pH 5.8Measured[bittante2022] | Box and finish ripening |
Every number is labelled with how it is known. How this atlas is made
