At. Angel
Too delicious for words
A velvet robe for your taste buds. Happy-go-lucky meets refined and traditional.
Country of Origin: France
Milk Type/Treatment: Pasteurized Cow
Rennet Type: Animal
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.
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 crème, though, the cream is added back into the cheesemilk, just for the fantastic whimsy of super-rich, silky soft joy-in-cheese. We really know how to live.
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 sel gris (try K.L. Keller’s assortment, especially the seashore-scented Trois Algues). We’ll never grow tired of triple crèmes 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.
A velvet robe for your taste buds. Happy-go-lucky meets refined and traditional.
Country of Origin: France
Milk Type/Treatment: Pasteurized Cow
Rennet Type: Animal
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.
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 crème, though, the cream is added back into the cheesemilk, just for the fantastic whimsy of super-rich, silky soft joy-in-cheese. We really know how to live.
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 sel gris (try K.L. Keller’s assortment, especially the seashore-scented Trois Algues). We’ll never grow tired of triple crèmes 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.
SKU: CHFR413P
Too delicious for words
St Angel was indeed sent from Marvin Gaye. Looks like brie but isn't even close. No after taste except a wonderful buttery creaminess. This is great served w/ salty crackers, sweet fruits or topped with honey. I love it.
Very good
Absolutely lovely and a perfect delight!
This wonderful cheese is so buttery smooth that I replaced the butter in my jamón burré with it and every bite makes my taste buds sing!
Loved it. So creamy
A wonderful fromage.
This is a great spread cheese. Very light and goes well with the DB Blood Orange & Grappa Jam we also purchased.
Smooth and mild and creamy. The taste and texture were
even better after it sat out of the refrigerator a while.
Good with Tiptree raspberry preserves and crackers and
we will order again and again.
