This is true a one-of-a-kind French triple cream, blue mould cheese. Its soft, lush, velvety texture melts in the mouth.
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This cheese is made in much the same way as Fromage D’Affinois, utilising Guilloteau Fromagerie’s pioneered ultrafiltration method. However the addition of extra cream gives the cheese a higher fat content and in turn changes its overall character. Saint Angel has a velvety covering of fine white mould over its rind, and a soft luscious texture. The cheese has a very clean finish on the palate; it is rich, sweet and decedent, finishing with the elegance of a satiny-buttery mouth feel.
Serve it as it is – One of the best ways actually, serve it with salty crackers, fresh figs, some roasted almonds maybe and some jam or marmalade.