Saint Albray cheese is a flower-shaped wash rind cheese that comes from the Aquitaine region of France. Invented in 1976, the cheese is alike to Camembert cheese and shares the same characteristics but is not as strong. It is cured for six months in-house, developing a rich, buttery, and very aromatic flavour.
Imported from Aquitaine, France.
Ingredients (180g): pasteurized cow's milk, cheese cultures, microbial rennet, table salt, dye beta-carotene (in the crust), may contain traces of sheep's milk