Saint Agur is a beautiful, soft blue cheese from the village of Beauzac in the Monts du Velay, part of the mountainous Auvergne region of central France.
Saint Agur is a unique combination of smooth, creamy texture with salty and tangy taste, though not as salty as traditional blue cheese. It is more rich and buttery with a subtle spicy taste.
The cheese is suitable for vegetarians, as vegetarian-based rennet is added. The cheese develops a stronger and spicier taste as it ages.
Saint Agur comes in various sizes and consistencies to meet all desires. It has no rind, but comes packed in a protective tub.
Due to its double-cream nature, this cheese is easily spread and also melts well. Saint Agur is a cheese to discover with a dreamy texture that works well with fresh fruit.
It is rindless and packaged in foil, a common practice that prevents further blueing.
In serving be sure to bring it fully to room temperature to appreciate its appealing texture.
Developed in 1988 it is made from pasteurized cow's milk, enriched with cream, and contains 60% butterfat qualifying it as a double-cream cheese.
Aged for 60 days in cellars, the cheese becomes stronger and spicier as it ages.
The moist, rich, white cheese has characteristic olive green mold veins throughout and a smooth, creamy texture with a subtle mild spicy taste resembling a softer, and finer Roquefort in presentation and taste.
It is not as salty as more traditional blue cheese, and its tangy and creamy nature are balanced so not to overpower with a sharp bite, although this is dependent in the age of the cheese.