It's a triple cream cheese, meaning final fat % is 75% or higher. You make it like a cam or brie, but it comes out taller because it has all the extra solids. You need to salt it more because of the higher fat. And you spray it with a p candidum mold spray to get the white rind going. But because it's so high in fat, it turns out not so runny. It's more like spreadable butter but with a mushroomy brie-like taste from the mold. Good in small quantities with a baguette. I don't make it because I sit on my butt most of the day and the last thing I need is a triple creme cheese
Sorry for the resurrection, but this is all I can find in terms of recipe for Saint Andre, which I'm starting to love (in small quantities!). I know I can figure the amounts of milk/cream, but other questions (based on a 2-gallon batch):
~ How much extra salt? Currently using 1/2 tsp per side of kosher salt on cams.
~ Do I need to modify culture, PC and/or rennet amounts because of the higher fat content? Currently 1/4 tsp MM100 for a 2-gallon batch of 4 cams, 1/16 tsp PC directly into the milk, and rennet roughly 1/32 tsp (slightly more or less based on current floc times).
~ Do I still use 4 hoops for the 2-gallon batch, or fewer? (Thinking of the immense tall-ness - in comparison - of the St. Andre I've been buying versus a normal cam, and I'm unfamiliar so far with how much less it will or won't settle during draining related to the regular cams.)
~ Will there be a difference in aging time? Much faster b/c of the cream, or slower because of the thickness? What range should I expect (since it doesn't seem that I can use the famous "poke the eyeball" test on it)?