In the central plateau of France there are a number of cheeses that are all named after the local Saints. Like our Saint, they are all surface ripened, soft oozy cheeses with a light bloom on the rind – not a thick carpet of single strain white mould found on more commercial cheeses. This cheese can be eaten younger, when the inside is still firm and the flavour more delicate, or wait until the curd breaks down completely and the flavour gets more pungent. STYLE Soft, white mould TALKING POINTS Soft, white mould – similar to a camembert style Flavours can range from rich cream to strong mushroom and barnyard depending on season. Texture can vary from firm and creamy when young to extremely oozy and gooey. As the grass growth slows the cows are supplemented with hay and some grain. Cool season Saint has a mild, buttermilk flavour that develops barnyard aroma as it gets older. A wetter climate can lead to some spots of blue or grey moulds on the exterior, adding to the complex flavours of winter.
