Saint Angel Triple Crème

Local product made in the French Rhône Alpes region from local cow’s milk. A triple cream soft-ripened cheese specialty, distinguished by its delicate taste of cream, and incomparable melt-in-mouth texture! The addition of extra cream gives the cheese a higher fat content and in turn changes its overall character. Saint Angel has a velvety covering of fine white mould over its rind, and a soft luscious texture. Very clean finish on the palate; it is rich, sweet and decedent, finishing with the elegance of a satiny-buttery mouth feel. Discover its incomparable creamy, melt in the mouth texture and its square shape ! Specific nutritional qualities: more phosphorus and protein compared to other soft cheeses thanks to Guilloteau Fromagerie’s pioneered ultrafiltration method. Suitable for vegetarian (microbial enzymes) The pasteurized milk is directly filtered through very thin membranes that will separate the pre-cheese from the water. Aim is to remove surplus water from the milk while at the same time retaining the nutrients and minerals (protein, fat content, calcium, etc.). This stage replaces the draining phase traditionally used in cheese-making. The rennet is then added directly in the pre-cheese. This unique process replaces the traditional draining phase and retains more nutriments in the final cheese. It is one of a kind cheese making process that no other dairy has been able to reproduce so far. The Guilloteau dairy was created by Jean-Claude Guilloteau in 1981. 3 French production sites. Wide range of soft cheeses with various flavor profiles. Cow/goat/sheep’s milks, light/double/triple cream, flavored, blue: everyone will find a cheese to taste. USPs: a very thin rind, a smooth and consistent texture, a delicately characteristic taste.

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