Talk:Saint Albray

Saint Albray is *NOT* mild!! It is extremely pungent and strong tasting, and should be sealed in saran wrap and a zip lock bag if you live with other people.

Concur with the above. St. Albray made my fridge smell faintly of rot after 2 wedges spent just a few days inside a freezer bag inside the crisper drawer. Is that atypical or signifying poorly kept or spoiled Albray perhaps? -MalkavianX (talk) 00:47, 28 February 2008 (UTC)

When it's new, it is mild. It just ripens and starts to get the stronger very fast. And with this comes the smell. The article sounds a bit like advertisement btw. 217.235.71.139 (talk) 09:49, 12 May 2008 (UTC)

Agreed. Saint Albray is commonly referred to as mild flavored on english language web sites. I believe the entry on this page is that standard description and has been used again and again elsewhere. As the original poster claiming Saint Albray is pungent, I will re-iterate that at the very least when purchased in the US, Saint Albray is never mild in flavor or scent -- whether a result of aging or not. —Preceding unsigned comment added by 76.175.160.149 (talk) 04:03, 8 June 2009 (UTC)

I wouldn't compare the classic Saint Albray with a camembert. Fat share is different and consistency is different. The soft cheese belongs to the pâte molle category.--Bronstein (talk) 14:58, 14 June 2017 (UTC)

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No place like Saint-Albray?

At least in Germany the trademark Saint-Albray is used for a "convent cheese" (Klosterkäse) elaborated in a monastery (originally). I believed the story until I came here. --Bronstein (talk) 14:53, 14 June 2017 (UTC)

Location and taste

I just bought Saint Albray cheese at Barzini's supermarket at 91 and Broadway in New York. The package says Ur's product if Holland, that it has an aftertaste of ammonia, but the article says nothing like this.--Scottandrewhutchins (talk) 23:14, 5 August 2018 (UTC)