Despite the prevalance of French triple crémes, they are a relatively recent entrant to the cheese world. The technology necessary to produce these rich cheeses was pioneered in the 1960s. At the forefront of this revolution was Yves Soulié, the inventor of Saint Andre. His cheese was always noted for its tangy flavor and runny texture. Nowadays, the cheese is a little firmer so it can meet the needs of a wider market.
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