Saint Agur is a blue cheese made from cow's milk from the village of Beauzac, part of the mountainous Auvergne region of central France. Enriched with cream, it contains 60% butterfat, qualifying it as a double-cream cheese.
Aged for sixty days in cellars, the cheese becomes stronger and spicier as it ages. The rich, creamy white paste has characteristic olive-green mould veins throughout. The smooth texture with a subtle mild spicy taste resembles a softer Roquefort in both presentation and taste.
It is not as salty as more traditional blue cheeses, and its tangy and creamy nature are balanced so not to overpower with a sharp bite. Thanks to its double-cream nature, Saint Agur spreads easily and also melts well. Perfect when added to a dip or used for gourmet sauces, it also pairs well with dried fruits and nuts.