Pasta sauce with St. Andre
I have a good size piece of Saint Andre that I could easily eat on crackers...but I'd rather try something else. I read a couple recipes that used it as a sort of substitute for cream but before I try it would like to hear thoughts on the idea. Thanks. (I know there are other uses for it, but I'm focused on a hot pasta dish.)
St. Andre is my favorite eating cheese. I've never used it to make pasta, but I'd leave it out to ripen overnight before using it that way. Also, I wouldn't try to stretch it too far, for fear of losing the somewhat delicate flavor.
Please let us know what you did and how you liked it.