Produced in the Côtes du Rhône area of southeast France, this angelic cloud of cheese tastes like it was heaven-sent. Made using a process called ultrafiltration, this ensures only the most highly-flavored components of the cow's milk are used. The addition of cream to the milk gives this triple-crème a higher fat content and a decadent velvety smoothness that melts in the mouth. With a delicate and bloomy rind, Saint-Angel offers a hint of mushroom and salt that becomes richer with age.
It pairs well with champagne and can be served as a gourmet treat with ripe berries.