Saint Angel

Saint Angel Original. Triple-cream bloomy-rind, Fromagerie Guilloteau, Pelussin (Rhone-Alpes), France. Founded 1981 by Jean-Claude Guilloteau. Pasteurized cow's milk, white bloomy rind, made via Guilloteau's ultrafiltration method (same process family as the Affinois line), which concentrates fat/protein and shortens ripening to about two weeks. ~72-75% fat in dry matter, right at the triple-cream threshold. ~780-800g format. US specialty retail ~$25-41/lb (igourmet $40.99/lb; Murray's via Whole Foods/Kroger). Pro descriptors: chilled-whipped-butter texture going spreadable as it warms, buttery sweet cream, well salted, tang and white-mushroom note near the rind. Tasting (board, 2026-05-26): all butter, big and rich but monotonic and a little flat, not robust or dynamic, no funk or tang to pull against the cream. Wants something sweet (honey, fruit). Served savory alongside Meadow Creek Appalachian, Sweet Grass Thomasville Tomme, chorizo, roasted red peppers; the savory board did not lift it the way sweet would. Still a damn good cheese.