翻訳と辞書 ・ Saint-Ambroise, Quebec
・ Saint-Ambroise-de-Kildare, Quebec
・ Saint-Ambroix
・ Saint-Ambroix, Cher
・ Saint-Ambroix, Gard
・ Saint-Amour
・ Saint-Amour (film)
・ Saint-Amour, Jura
・ Saint-Amour-Bellevue
・ Saint-Amé
・ Saint-Anaclet-de-Lessard, Quebec
・ Saint-Andelain
・ Saint-Andeux
・ Saint-Andiol
・ Saint-Androny
・ Saint-André cheese
・ Saint-André Parish, New Brunswick
・ Saint-André, Gers
・ Saint-André, Haute-Garonne
・ Saint-André, New Brunswick
・ Saint-André, Pyrénées-Orientales
・ Saint-André, Quebec
・ Saint-André, Réunion
・ Saint-André, Savoie
・ Saint-André, Tarn
・ Saint-André-Avellin Aerodrome
・ Saint-André-Avellin, Quebec
・ Saint-André-Capcèze
・ Saint-André-d'Allas
・ Saint-André-d'Apchon
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| Saint-André cheese ： ウィキペディア英語版 |
Saint-André cheese
Saint-André is a brand of French triple crème cow's milk cheese with a powdery white, bloomy skin of mold, in the form of a 200g cylinder, 6cm in diameter and 5cm high. Originally developed and manufactured by the Soulié cheese factory in Villefranche-de-Rouergue, Aveyron, it is now produced in Vire, Calvados. It has a soft buttery texture, tangy edible rind, and tastes like an intense version of Brie. Cream is added to the cheese during manufacture, and the curing process lasts approximately 30 days.
The cheese is highly perishable and should be consumed within a week of its purchase. The fat content of Saint-André is so exceptionally high (about 75%) 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 suggested by the manufacturer as better complements.〔("St. André Cheese" ) Retrieved 10/10/10〕 Oaked Chardonnays, which tend to be low in acidity, have been reported to be able to complement Saint-André.
==References==
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「Saint-André cheese」の詳細全文を読む
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