March Cheese Feature
Saint-AndrÉ cheese
“Triple crème” cow’s milk French cheese in a powdery white, bloomy skin of mold. It has a soft buttery texture, and tastes like an intense version of Brie. Extra heavy cream is added to the cheese during manufacture. A traditional wheel of Saint-André is smaller and shaped higher than the familiar flat wheel of Brie. Saint-André is so fatty it can make a white wine taste sour and metallic: a crust of baguette and a light beer or simply a slice of pear are often suggested as better complements.
Muranda Cheese
Experience. That’s what the cheesemakers at Muranda have on their side and what will make a world of difference in their assortment of handcrafted cheeses. The Murray family has years of experience in making some of the nation’s highest quality milk from some of the world’s most well-known Registered Holsteins. And this experience has not gone unnoticed, as this Finger Lakes dairy has received the “Dairy of Distinction” award; the “Super Milk” award for 17 years, and the Progressive Breeders Herd designation.
