St. Angel Triple Cream
Quick Overview :
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
The Flavor Experience
Ah, what a delight the soft, dreamy St. Angel is. The thin rind and unusual, square shape allow At. Sngel 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. 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.