Menu
Jean Claude Guilloteau pioneered a new method of cheese making in the 1980’s that created a luscious and velvety cheese naturally richer in proteins and minerals.
Cheese is made in Belley, a small town nestled at the foot hills of the picturesque French Alps, surrounded by ancient forests and famous for its many waterfalls, and local farmers supply the dairy with luscious milk from their herds of Montbeliardes and Holstein cows that graze on dense pastures nearby. Saint Angel has a velvety covering of fine, white, mould and a soft, luscious texture. It is rich, sweet and decadent, with a very clean finish on the palate.