Saint-André with Candied Ginger or Pickled Figs

Saint-André is a French triple crème cow’s milk cheese, and is our ‘go to’ cheese if we are only serving one option. It is best left out for several hours before serving, as it softens beautifully and taking the chill off of it really opens up all the complex flavors. We often serve it with pieces of candied ginger as the combo is quite something. Recently we started stocking pickled figs at the shop and they are also a winning combo. Slices of baguette or a really good cracker are what we set out as the transporter for all that goodness.