Le Saint Just is a double cream cheese made from full fat cows milk and added cream. Ranging from younger, firmer and dewier with a fluffy dusting of white mould; to more aged, pungent in flavour and sometimes with a bit of blue forming on the white rind. Dip your spoon into it's natural bloomy rind to discover a burst of refreshingly tangy, citrusy, slightly acidic cream oozing out, with notes of garlic and an ever so subtle nutty smokiness. Like a fondue straight out of the fridge, a definite crowd pleaser. Great as a centrepiece to any platter served with a crusty baguette, lavosh or crackers.
Key Facts
Origin: Dauphine region, France
Milk: Cow
Rennet Type: Animal rennet
Style:Double-cream - Lactic - Natural rind
Classification: Artisan
Shelf Life: 7-10 days
Goes well with: White Macon, light Cotes du Rhone, Beaujolais
Similar cheeses: Silver Wattle, Tentation de Saint Felicien
How Le Saint Just came to exist
Le Saint Just is a novelty cheese — essentially a pasteurised version of Saint-Félicien. It follows the same creamy, indulgent style but was created as a modern, safer counterpart especially for the Australian strict regulation.
To understand its roots, we have to look back at Saint-Félicien and Saint-Marcellin. Saint-Félicien is already considered a “duplicate” of Saint-Marcellin, enriched with cream to make it more delicate and buttery. It was first created by a cheesemonger in Lyon who enriched unsold Saint-Marcellin with cream, giving it a softer, more buttery texture. Named after the Place Saint-Félicien where his shop was located, this richer version quickly took on a life of its own.
Saint-Marcellin itself dates back to the 15th century, when legend says the future King Louis XI discovered it while hunting in the Dauphiné. Originally made with goat’s milk, it gradually shifted to cow’s milk in the 18th century, when restrictions on goat herds pushed farmers to raise cattle instead.
Today, two styles of Saint-Marcellin exist: the classic version and the “affiné à la Lyonnaise.” The latter name comes from the days when cheeses were sent to Lyon markets by cart. Long traffic jams on the way meant the cheeses spent more time aging during transport, arriving at market in a riper, more runny state. The style became so popular that it is now recognised in its own right.
In short: Saint-Marcellin inspired Saint-Félicien, and Saint-Félicien inspired Le Saint Just. A line of tradition, each step adding a twist.
