Saint Albray [SEP] country of origin
Saint Albray
Saint Albray is a cheese which comes from the Aquitaine region of France.
Invented in 1976, the cheese is a French soft cheese and roughly similar to Camembert cheese, it has the same attributes, but is not quite as strong and more fat than the latter. Made with pasteurized cow's milk, this popular cheese is ripened for 2 weeks and formed into a shape like the head of a flower with each "petal" forming a half pound of cheese. The "petals" are formed around
Fougerus
- Foudjou
- Fourme d’Asco
- Fourme de Cantal
- Gaperon
- La Vache qui Rit
- Lavort
- Mont des Cats
- Mottin Charentais
- Niolo
- Olivet cendré
- Pavin
- Port Salut
- Raclette
- Rochebarron
- Roue de Brielove
- Saint Albray
- Saint-André
- Saint-Marcellin
- Saint-Paulin
- Tarentais
- Tomme au Fenouil
- Tomme Boudane
- Tomme Butone
- Tomme du Revard