Saint Agur French cheese is a blue cheese made with pasteurised cow’s milk from the village of Beauzac in the Monts du Velay, part of the mountainous Auvergne region of central France. There’s a reason Saint Agur is the UK’s favourite blue cheese brand. Rich, smooth and decidedly different, the cheese is both milder and less crumbly than traditional blue cheeses. Saint Agur boasts a punchy, tangy taste that is softened by a luxurious creaminess, providing a perfectly balanced bite.
Serving St Agur Cheese
St Agur French Cheese is a medium-strong creamy blue cheese, made from cow’s milk in Auvergne. It is excellent with full-bodied red wines, great on bread for a snack or in a salad. Hard to find and extremely likeable. Could be used as a more delicate substitute for Gorgonzola in sauces when Dolcelatte is out of season or too strong. The cheese has a very strong and spicy taste when ripens.
It is made from pasteurised 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 mould veins throughout. It enjoys a smooth, creamy texture with a subtle mild spicy taste. This resembles 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. This, however, is dependent on the age of the cheese. Owing to its double-cream nature, this cheese is easily spread and also melts well.
Saint Agur is produced in 2 kg octagonal cylinders, rendering a shape that makes it easy to cut into wedges. It has no rind and sometimes comes in foil to prevent the cheese from becoming bluer.
History of Saint Agur
The Auvergne area is renowned for its production of blue cheese which has been a local tradition for centuries. The region has contrasting seasons and features with hot summers following very cold winters and green-covered volcanic hills meeting basalt stone. The Saint Agur cheese wheel, from which the Saint Agur Wedge comes from, draws inspiration from this volcanic basalt stone. It uses the same octagonal shape as a tribute to its home and origins.
Although blue cheese has been made in the region for centuries, the Saint Agur brand was developed in 1988 by the cheese company Bongrain.
More French Cheeses at Sagebury Fine Foods of Frome, Somerset