This triple-cream cheese has a melt-in-the-mouth, velvety texture, with an orangey-white pillowy texture with milky, creamy and slightly herbaceous flavours. A decadent individual cheese that is delicious enjoyed at room temperature or divine oven-baked.

Pairing Suggestion – MOR Cornmeal & Poppy Seed Crackers

13 in stock

Saint-Siméon is produced in Bries-Saint-Rémy, in the Beillevaire dairy, east of Paris. This triple-cream cheese with a melt-in-the-mouth texture is irresistible (just like its bigger cousin “Brillat Savarin”). It is washed with annatto (a natural food colouring made from a South American berry), then matured for a couple of weeks so the milky, creamy flavours stand out.

When young, its flavours are quite tangy and delicate. But as it matures, it becomes more savoury, with hints of hazelnuts. This is a crowd-pleasing, popular cheese. Delicious enjoyed at room temperature or decadent when oven baked. The cheese develops more of an orange hue as it matures, this is the annatto on the rind coming through.


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Key Facts

Age 2 Weeks +
Country Of Origin France
Milk Type Cows
Organic No
Pasteurisation Pasteurised
Region Bries-Saint-Rémy
Strength Of Cheese Medium
Style Of Cheese Soft
Vegetarian No

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