Saint Agur is a blue cheese made from pasteurised cow’s milk in the village of Beauzac from the mountainous French region of Auvergne. Since 1988, the Bongrain Cheese Company has been manufacturing this double-cream cheese.
The cheese is suitable for vegetarians, as vegetarian-based rennet is added. Ripened for 60 days, 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 or portion packaging for public catering.
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. Due to its creaminess, it melts and spreads easily. It can be used as a dip with crunchy vegetables, or in gourmet sauce recipes. If you love the flavour, simply snack on the portions whenever you feel hungry.
Saint Agur goes perfectly with many wines like Brouilly, Jurancon, Porto, Chardonnay, Syrah or Banyuls and fruits such as walnuts, pears and figs.
This celebrated cheese has won many medals including silver at the 2014 World Cheese Awards