Produced in Coutances, in the Normandy region of northwestern France, St. Andre is made from pasteurized cow's milk.

Appealing in appearance, St. Andre is covered with a velvety, edible, bloomy white mold known as penicilium candidium.

The flavor of the cheese is very mild, rich (St. Andre has a butterfat content of 70%) and creamy, with a hint of salt . This is largely due to the addition of cream during production, which gives a dense buttery, texture.