[Cheese] Tripple Cheese

[kathy]

Michael,

I leave for France next Friday.  I'll see if I can procure anything for you there.  Also, I'll check w/my brother to see if any of his contacts might know.

Wish me 'bon chance'!

Kathy Dederich
  ----- Original Message ----- 
  From: Michael J. Staver 
  To: The Cheese Makers' Digest 
  Sent: Friday, November 10, 2006 4:03 PM
  Subject: Re: [Cheese] Tripple Cheese


  This is the cheese I would like to make or a variation of it, does anyone have a recipe? Thanks Michael

   


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  From: cheese-bounces at hbd.org [mailto:cheese-bounces at hbd.org] On Behalf Of Dehaven James W
  Sent: Friday, November 10, 2006 2:39 PM
  To: The Cheese Makers' Digest
  Subject: Re: [Cheese] Tripple Cheese

   

              St. Andre 200 Gram Mini Wheel
             Discount Price: $13.25 
              every day 
              Volume price: $11.93
              w/ $100.00 purchase 
              Wholesale price: $10.60
              w/ $300.00 purchase 
             

       

       

              Click to enlarge 
              Click to enlarge
             
        St. André is a soft, ripened cheese in the tradition of Brie and Camembert. In 1928 a country cheese maker started the St. André Creamery in Villefranche de Rouerque, France, in the middle Pyrénées, a region also known for Roquefort cheese. Fast forward 40-some years and the soft-ripened, triple-cream cheese named St. André made its debut, with a reputation as a blend of the perfect brie mixed with equal parts of thick, sour cream and whipped sweet cream. St. André is made from cow's milk and enriched with pure cream. St. André is also fairly rare. Containing no less than 75% butterfat for every 100 grams of cheese, St. André is commonly agreed to be 50% richer than the average Camembert. This cheese is a favorite for cheese boards!
       



  Jack Schmidling <arf at mc.net> wrote: 

  Lyndon Giles wrote:

  > According to French law these cheeses are classified double crème
  > when they contain a minimum of 60 per cent butter fat (rnatière
  > grasse) per gram, and triple crème when they contain a minimum of 75
  > per cent butter fat per gram.

  Thanks for clearing that up but as a nit to pick, 75% says it all... per 
  gram confuses things. It also applies per ton.

  js

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