December 13, 2004
St. Albray Cheese
Posted by Gordon Smith

This cow's milk cheese comes from southwest France. It is a relatively modern creation, having been first manufactured in 1976 as a milder version of Camembert. Although typically sold in wedges, the whole cheese is shaped like a flower. This is a pressed cheese which is washed in brine and aged only two weeks. The result is cheese that smells to high heaven, but is creamy and mild. Some reviewers descriped it as "spicy" or "tangy," but it is significantly less bold than Camembert, in my view. Bottom line: this is one of my favorite snacking cheeses ... and that's saying something!

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