Saint Albray

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Saint Albray
Country of origin	France
Region	Aquitaine
Source of milk	Cow
Pasteurised	Yes

Saint Albray is a cheese which comes from the Aquitaine region of France.

Invented in 1976, the cheese is similar to Camembert cheese, it has the same attributes, but is not quite as strong. 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 a disk, when removed, it creates a hollow center giving the impression of the center of the flower. The cheese is also available in a 'petit' version, weighing 200g^[1] (or 500g in England and Germany^[2]) with a solid center.

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v t e French cheeses

AOC	Abondance Banon Beaufort Bleu d'Auvergne Bleu des Causses Bleu de Gex Bleu du Vercors Brie de Meaux Brie de Melun Brocciu Camembert Cantal Chabichou du Poitou Chaource Chevrotin Comté Coulommiers Crottin de Chavignol Époisses Fourme d'Ambert Fourme de Montbrison Laguiole Langres Livarot Maconnais Maroilles Mont d'Or Morbier Munster Neufchâtel Ossau-Iraty Pélardon Picodon Pont-l'évêque Pouligny-Saint-Pierre Reblochon Rigotte de Condrieu Rocamadour Roquefort Saint-Nectaire Sainte-Maure de Touraine Salers Selles-sur-Cher Valençay

Unprotected varieties	Abbaye de Tamié Bleu de Bresse Brillat-savarin Brie Cabécou Cancoillotte Carré de l'Est Chaumes Clochette Délice d'Argental Édel de Cléron Etorki Explorateur Gaperon Mont des Cats Mimolette Olivet cendré Port Salut Raclette Rochebarron Saint Agur Blue Saint-Félicien Saint-Marcellin Saint-Paulin Vacherin Vieux-Boulogne

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