This ‘triple-cream’ cow milk cheese offers a white fuzzy rind which brings freshness and smoothness in mouth. Creamy and melting in mouth, Saint-Faron is beautifully balanced.
Milk
Cow
Production
This cheese weighs between 300 and 600g, and it has a refining that last for at least 14 days. That's when his fluffy rind gets perfectly white and smells fresh mushroom.
The Saint-Faron is usually sold from the third week of refinement.
Tasting tips
Pairing cheese and wine
It is particularly recommended to eat the Saint-Faron with a wine of terroir such as Chablis or red wine, a good bottle of Bourgogne.
Our Saint-Faron
The Fromagerie Saint-Faron of Meaux continues the long tradition of cheese making in the Saint-Faron Abbaye. Around 670, Saint-Faron became Bishop of Meaux and he welcomed St. Fiacre, the son of a noble Irish family, who began to make cheese for the poor. This beautiful story continues today and the Fromagerie de Meaux works with twenty regional milk producers to make well-known french cheeses names (Brie de Melun, Brie de Meaux ...) but also unique products like the Saint-Faron.
Did you know that ?
Legend states that in Saint-Faron during the seventh century, the bishop of Meaux, ordered a Brie cheese while a curse struck the cows, depriving them of every drop of milk. Saint-Faron decided to share this cheese, at the time reserved for nobles families, with the poor people of the cheese factory. Miraculously, milk began to abound once again.
Origin
Facts
Description
Commercial name :
Saint-Faron
Name :
Soft cheese with a bloomy rind
Type :
Raw cow milk cheese
Preservation :
Around 8°C