I've always thought of Saint André as a pleasant triple creme cheese, enjoyable but a bit bland and certainly not of a level that would blow me away (like, say, an époisses or a roquefort). I added a wheel of it a month or two ago to my fridge's cheese rotation, consumed a portion, and then forgot about it.
I discovered it last night after weeks of neglect. The paste was yellower and firmer. But my god, the flavor was out of this world. Intense nutty notes with pronounced sweetness. A completely different experience from the regular stuff. Before I finished it I snapped the photo above for posterity. I'm thinking of repeating this experiment again.
(NB: Do not eat spoiled food, use your brain, blah blah, etc.)
by whoishomer