Guilloteau St. Angel Triple Cream

A velvet robe for your taste buds. Happy-go-lucky meets refined and traditional.

Quick Facts

Country of Origin: France
Milk Type/Treatment: Pasteurized Cow
Rennet Type: Animal

The Flavor Experience

Ah, what a delight the soft, dreamy St. Angel is. The thin rind and unusual, square shape allow St. Angel to ripen entirely, but not too much, meaning every scoop and plop will have the same smooth-as-whipped-cream texture and beautiful cultured tang.

The Story

Triple cremes don't just taste luxurious; they are luxurious, as in, economically. When cow's milk creams, as it is apt to do on its own, a pragmatic herdsman would make butter from the cream and cheese from the milk. This lets you get at all the nutrients without much spoilage, provides a little investment in hoarding (the cheese) and some fat for cooking (the butter). To make a triple creme, though, the cream is added back into the cheese milk, just for the fantastic whimsy of super-rich, silky soft joy-in-cheese. We really know how to live.

Usage Tips

It spreads like butter, so have at it. Spread St. Angel on thick slabs of toasted sourdough and top with fresh heirloom tomatoes and a toss of sell gris (try K.L. Keller's assortment, especially the seashore-scented Trois Algues). We'll never grow tired of triple cremes and cherries, so dress up the same toasted bread (or ice cream cone, or brownie with this cheese and a dollop of Basque Cherry Confit. You'll believe in angels by the second bite.