Saint Andre Cheese vs. Brie

Brie and Saint Andre are two classic French cheeses that share similarities but have distinct differences. Both are soft, bloomy rind cheeses made from cow's milk.

Saint Andre Cheese vs. Brie

However, Brie is a double cream cheese while Saint Andre is a triple cream variety.

Saint Andre and Brie Cheese

Saint Andre originated in the 1960s at a dairy factory in Villefranche-de-Rouergue, France. It has a soft, creamy texture and tangy rind. Saint Andre is a triple cream cheese, meaning cream is added during the cheesemaking process. The high fat content, around 75%, gives it an ultra-rich and decadent flavor profile. It is shaped into a small cylinder around 6 cm wide and 5 cm tall.

Brie refers to a family of double cream cheeses originally from the Brie region of France. Traditional Brie, like Brie de Meaux, must be made from raw milk in specific appellation regions. Brie styles also include cheeses like Camembert that follow a similar recipe. Brie has 60-75% butterfat. It has a bloomy rind and creamy interior, although not as rich-tasting as triple creams.

Key Takeaway: Saint Andre is a triple cream while Brie is a double cream. Saint Andre has more butterfat, making it richer.

How Saint Andre and Brie Are Made

Though the final products differ, Saint Andre and Brie undergo a similar cheesemaking process. Here are the basic steps:

  • Cow's milk is the main ingredient for both cheeses. Brie must be made with raw milk to qualify for AOC status. Saint Andre is usually pasteurized.
  • Cultures and rennet are added to the milk to develop curds. Brie uses traditional cultures while Saint Andre may use more modern ones.
  • The curd is gently handled to maintain a soft, creamy texture after draining.
  • Mold spores are introduced to create the signature bloomy rind as the cheese ages for a few weeks. Soft mold grows on the outside.
  • Cream is added during the process for triple creams like Saint Andre. This gives it a richer mouthfeel and taste.
  • Brine baths may be used to control moisture and develop the rind.
  • Affineurs monitor progress during the 3-4 weeks of aging.

The higher fat content gives Saint Andre a smoother, creamier paste compared to Brie. But both offer that desirable oozy texture when ripe.

Tasting Profiles of Saint Andre and Brie Cheeses

Let's explore the tasting notes and flavor profiles of Saint Andre and Brie:

Saint Andre

  • Appearance: Small cylinder shape, bloomy white rind, creamy ivory paste
  • Texture: Ultra-soft, creamy, rich, thick, and smooth
  • Flavor: Sweet and tangy notes, intense buttery richness, flavors of fresh cream, mushrooms, and a slight nuttiness
  • Aroma: Reminiscent of sweet cream butter, earthy mushrooms, and toasted nuts

Saint Andre is prized for its decadent, almost cake-frosting like richness and silky texture. The rind offers a pleasant tanginess that balances the indulgent paste.


  • Appearance: Wheel shape, bloomy white rind that darkens with age, creamy off-white paste
  • Texture: Soft, smooth, creamy, oozy when perfectly ripe
  • Flavor: Subtle nutty and mushroom notes, buttery, tangy rind
  • Aroma: Earthy, nutty, hints of ammonia when overripe

Brie has a more subtle flavor than Saint Andre, with nutty notes and a signature mushroom-like earthiness. The rind contributes a pleasant tang that cuts through the rich paste.

Key Takeaway: Saint Andre is ultra-rich with dominant fresh cream flavors. Brie is more subtle with earthy nuttiness.

Serving Suggestions for Saint Andre and Brie

Here are tips for serving and enjoying these luscious cheeses:

  • Allow cheeses to come to room temperature before serving to develop full aroma and texture.
  • Focus on mild, crisp accompaniments that cut through the richness rather than compete. Good options include sliced pears, apples, grapes, and figs.
  • Look for light, crisp white wines like unoaked Chardonnay or Sauvignon Blanc. Sparkling wines pair excellently as well.
  • Avoid tannic red wines, which can taste metallic with the high butterfat. Stick to lighter reds.
  • Try spreading on bread or crackers for a classic experience. Fresh baguettes work wonderfully.
  • For plated presentations, add a drizzle of honey over the cheese or use fruit preserves as an accent.
  • Sprinkle with chopped nuts like almonds, walnuts, or hazelnuts for added crunch and flavor.
  • Saint Andre shines when enjoyed simply with a warm baguette. The creaminess needs little accompaniment.
  • Use younger, firmer Brie for cooking applications like tarts, quiches, and grilled cheese.

Key Takeaway: Focus on crisp, mild foods and wines. Avoid strong flavors that overpower. Keep it simple to let the cheese shine.

Storage and Handling Tips

Like any fresh cheese, proper storage and handling is key for enjoying Brie and Saint Andre at their peak:

  • Store unopened cheese in original packaging in the fridge. Use within a month or two.
  • Once cut and opened, wrap tightly in plastic wrap or parchment paper. Use within 5-7 days.
  • If mold develops on the rind, simply scrape it off. The cheese under the rind remains fine to eat.
  • Allow refrigerated cheese to sit at room temperature about 30-60 minutes before serving.
  • Avoid letting the cheeses get too warm, which can negatively impact flavor and texture.
  • Discard cheese if the paste under the rind shows significant mold, is dried out, or has an off smell or appearance.
  • Freeze unused portions well-wrapped in plastic for 2-3 months. Thaw overnight in the fridge before serving.

Proper storage keeps these cheeses at peak condition so you can enjoy their sublime flavors and silky textures.


Is the rind on Brie and Saint Andre edible?

Yes, the rind is completely edible. It contributes tangy, earthy flavors that balance the rich paste.

Can I freeze Brie and Saint Andre cheeses?

You can freeze them for 2-3 months if well wrapped. Thaw overnight in the fridge before serving. The texture may become a bit grainy.

What's the difference between Triple Cream vs Double Cream cheeses?

Triple cream has at least 75% butterfat. Double cream has 60-75% butterfat. The extra cream gives triple creams a richer mouthfeel.

How long do these cheeses last after opening?

Around 5-7 days is best for quality. Make sure to tightly wrap cut pieces. Discard any with significant mold or off flavors.

Should Brie and Saint Andre be served cold, room temp, or warm?

Bring to room temperature before serving, about 60 minutes removed from the fridge. Avoid serving too warm.


Saint Andre and Brie offer cheese lovers silky, decadent textures and unique flavor profiles ranging from an intense butteriness to earthy nuttiness.

Understanding the differences in how they are produced and their tasting notes allows you to best enjoy these indulgent cheeses.

Cheese Lover Chloe 🧀
Cheese Lover Chloe 🧀

I'm a total cheese fanatic! When I'm not busy studying to be a cheesemaker, you can find me scouring local farmers markets and specialty shops for new and exciting cheeses to try. Brie is my all-time fave, but I also love exploring aged goudas, funky blues, and rich creamy camemberts. Looking forward to sharing lots of melty, gooey cheese pics and reviews!