Saint Agur is a blue cheese from the village of Beauzac in the Monts du Velay, part of the mountainous Auvergne region of central France. Developed in 1988 by the cheese company Bongrain, it is made from pasteurized cow’s milk, enriched with cream, and contains 60% butterfat, qualifying it as a double-cream cheese.
Saint Agur is a unique combination of smooth, creamy texture with a 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 flavor, it’s wonderful to simply snack on whenever you feel hungry.
Saint Agur goes perfectly with many wines like Brouilly, Jurançon, Port, Chardonnay, Syrah or Banyuls and fruits such as walnuts, pears and figs.
1/2 pound $15.74
Save 10% when you purchase both the cheese and wine
Photography and food styling by Laura Conrow.