Made with pasteurized cow's milk, this popular cheese is ripened for two weeks and formed into a shape similar to that of a flower with each "petal" forming a half pound of cheese. The six "petals" are centered around a disk which, when removed, creates a hollow center resembling the center of the flower. Only St. Albray offers a flavor experience as unique as its scalloped silhouette. When the whole wheel, or flower, is displayed, the cheese makes an attractive centerpiece to a table.
Saint Albray slices beautifully and is mild and moist, but still retains its body despite its creamy nature. Saint Albray's enduring success comes from its distinctive taste. As a young soft ripened cheese, St. Albray resembles a rich and mellow Camembert, but with a less intense flavor. Within its mysterious aging process, St. Albray develops the hearty, robust flavor of a traditional washed-rind cheese. St. Albray has a rich aroma and a rich flavor that can be enhanced by eating it with its ginger/reddish-white rind. Its ivory center contrasts well with its colorful rind. Serve Saint Albray with a Pinot Noir or Chianti. It also goes well with white or nut breads.
The year 1976 may have marked the Bicentennial in the United States, but in France it was the year Saint Albray cheese was invented. Beyond the snow-capped Pyrenees lie the serene pastures of Basque country and the Bearn region of southwest France. Spicy cuisine, Jurancon wine and hearty succulent cheeses flourish. Within this rich culinary heritage, St. Albray was conceived and, like Brie and Camembert, it was born of the purest tradition in French cheese.
SOURCE: ILE DE FRANCE