St Agur
Country of Origin/Region:
France
Enriched:
Double Cream
Source of Milk:
Cow
Texture:
Semi-soft
Cultured:
Blue
Culinary Uses:
Table cheese, in salads and dressings
Description:
St. Agur is a blue cheese made from pasteurized cow's milk from the village of Beauzac in the Monts du Velay, part of the mountainous Auvergne region of central France. It is made from pasteurised cow's milk, enriched with cream, and contains 60% butterfat qualifying it as a double-cream cheese. The moist, rich, white cheese has characteristic olive green mold veins throughout and a smooth, creamy texture with a subtle mild spicy taste.