Saint-André cheese

Brie.^{[citation needed]} Cream is added to the cheese during manufacture.^{[citation needed]} The curing process lasts approximately 30 days.^{[citation needed]} The fat content of Saint-André is so exceptionally high (about 75%) it can make a white wine taste sour and metallic; the manufacturer recommends a crust of baguette and a light beer or simply a slice of pear as more appropriate complements.^{[citation needed]} Oaked Chardonnay wines, which tend to be low in acidity, have been reported^{[by whom?]} to be able to complement Saint-André.^{[citation needed}