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.
Origin: Dauphine region, France
Rennet Type: Animal rennet
Style:Double-cream - Lactic - Natural rind
Shelf Life: 7-10 days
Goes well with: White Macon, light Cotes du Rhone, Beaujolais
Similar cheeses: Silver Wattle, Tentation de Saint Felicien
Le Saint Just is a double-crème cheese made from whole milk with added cream. With a spreadable texture, a rich sour flavour and a creamy mouthfeel.
How Le Saint Just came to exist
Le Saint Just is a pasteurised version of the famous Saint Marcellin cheese from the same Dauphine region in France.
The myth of how Saint Marcellin came about is traced back to the 15th century while Prince Louis of France was on a hunting trip. Saved by two lumberjacks from a bear attack; the future King broke bread with the lumberjacks where they shared with the Prince this local delicacy, Saint Marcellin. He enjoyed the cheese so much that when he became King he introduced it to the royal table.
Originally made from goats milk, in 1730, the government set regulations on goat breeding for reforestation purposes. The farmers started to breed cows and so cows milk was incorporated into the recipe. The evolution of agriculture saw a growth in cow milk production and thus Saint Marcellin eventually became 100% cows milk.
Le Saint Just is often compared to the famous Saint Marcellin.