Originally produced over 40 years ago in the Béarn area in the Pyrenean foothills in Jurançon, Saint Albray is a classic among French cheeses. A smooth, cow’s milk cheese, with a pronounced light taste and unique colour.
A distinctive creamy cheese, with a fine flavour, a pretty red and white rind that gives off a subtle aroma and a unique flower-shape. That paints the unmistakeable portrait of Saint-Albray. 70% of the milk used to make it comes from 260 milk producers within a 90 km radius of the dairy
| Size | 2.2kg |
|---|---|
| Temperature | Chiiled |
| Origin | France |
More on this Category
