Cheese Fest

We love cheese

St. Albray

This is one of the first cheeses we ever reviewed. However, we weren’t taking photos at this point. Nearly nine years later, we found some for sale in a visiting French market.

St. Albray

St. Albray

Many years ago, we decided to start taking notes about the various cheeses we had tried. This was one of a handful of cheeses included in that first week’s record. We recorded it as “Petit Tourtain”. Four months later, we reviewed it again under the name “St. Albray”, completely unaware that it was, in fact, the same cheese.

To be honest, we’re still slightly confused about the naming of the cheese. It is understood that St. Albray is the recognised name of the cheese. Normally, it is made in a large 1½Kg form, with the smaller (200g) version being referred to as “petit”. Seeing as the cheese is not protected by AOC status, it is entirely possible that other cheesemakers around France are producing bootleg versions.

The first thing we notice about the cheese is it’s six lobed flower shape. The rind is a pinky / orange colour dusted with white.

The pate is a pale cream colour, soft, slightly rubbery with a waxy texture. It has almost no smell at all.

The taste is very delicate, slightly salty, bittering slightly closer  to the rind.

In summary, it’s not a very exciting cheese. The best things about it are the texture and the fact that it’s pretty. It would make a good addition to a cheeseboard for non-cheeselovers.

We have reviewed this cheese three times now, and our opinion hasn’t changed.

Reviewed by Nick & Olympia, 2010 & 2019


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