A speciality of Yonne in Burgundy, Saint-Florentin is a cheese made from cow's milk with a slightly salty centre and a very fine texture, usually eaten fresh. Its size is similar to that of a Camembert. You can spread it on bread, adding fine herbs or spices. In the kitchen, it can be used in many savoury and even sweet recipes, such as verrines, veloutés and cakes.
When fresh, it is white with no rind. Its mild and tangy taste asserts itself early on. It can also be enjoyed aged, after a few weeks in a damp cellar and regular washing of the rind with salt water. It then becomes much more full-flavoured, its aroma more powerful, and develops a light, beige-orange rind.
Some of the characterful cheese produced was sold in Saint-Florentin at one time, hence its name. Less of it is produced nowadays, and it is mainly sold in its local region.