Recently tried this cheese which I had never heard of. Googled it and found it is from Cotes du Rhone and is distributed by DCI, a big cheese importer. In their webpage about it they use the term “ultrfiltration” to describe a process in making it. What does that mean (other than something is evidently filtered from cow's milk)? Saint Angel is not a mind-blower, but the piece I had was nicely ripened and made a pleasant lunch. I would get it again.
The usual way to make cheese is to add cultures and coagulants to a vat of milk, let it rest, then cut and drain the whey, leaving you with the solids once you drain off the water/whey.
Ultrafiltration also concentrates the solids in milk, but by filtering out the the fine particles and water (that pass through the filter) from ones that are too large, thereby concentrating the larger solids that are used for cheesemaking. The ripening and coagulating agents can be added after the dehydration step, rather than before.
I love Saint Angel triple creme! It is amazing with fresh berries and a drizzle of plum balsamic vinegar!