Saint Albray

Saint Albray

Saint Albray is a popular French cheese that originated in the Aquitaine region of Southwestern France. It is named after the small town of Albray, located in the same region. The cheese is known for its unique flower shape and its creamy, slightly tangy flavor.

History

Saint Albray was first produced in the late 1970s, making it a relatively new cheese in comparison to other traditional French cheeses. It was created to appeal to the international market, and quickly gained popularity due to its distinctive shape and flavor.

Production

The production of Saint Albray involves a process similar to that of other semi-soft cheeses. The milk is first pasteurized and then curdled using rennet. The curd is cut into small pieces, drained, and then pressed into molds. The cheese is then aged for a minimum of two weeks.

Characteristics

Saint Albray is a semi-soft cheese with a creamy texture and a slightly tangy flavor. It has a distinctive flower shape, with each petal being a separate segment of cheese. The rind is edible and has a slightly stronger flavor than the interior of the cheese.

Pairings

Saint Albray pairs well with a variety of foods and beverages. It is often served with fresh fruit, bread, and a glass of red wine. It can also be used in cooking, and is particularly good in quiches and salads.

See Also

• French Cheese
• Aquitaine
• Cheese Production

References

• French Cheese Guide
• Cheese.com
• The World Cheese Book

External Links

• [Official Website of Saint Albray]
• [Cheese.com Entry for Saint Albray]