Blue St. Agur

Saint Agur is a blue cheese made from pasteurized 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 cream enriched cheese with 60% butterfat. On account of the high fat content, it certifies as a double-cream cheese. Also, because of its high butter fat content it is easily spreadable and melts well.

Saint Agur has a smooth, and creamy texture. It is not as salty as a traditional blue cheese, but is rich and buttery with a subtle spicy taste.

Chardonnay, Syrah, or Port pair well with Saint Agur. It can be spread on crusty bread for a snack as well in a salad with walnuts and pears.