Saint Agur Blue

Saint Agur

Country of origin	France
Region, town	Auvergne, Monts du Velay
Source of milk	Cow
Pasteurised	Yes
Texture	Soft
Aging time	2 months
Certification	Unknown

Saint Agur (pronounced [sɛ̃taɡyʁ]) is a blue cheese made from pasteurised cow's milk 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 pasteurised cow's milk, enriched with cream, and contains 60% butterfat, qualifying it as a double-cream cheese. Aged for 60 days in cellars, the cheese becomes stronger and spicier as it ages.

The moist, rich, white cheese has characteristic olive green mould veins throughout and a smooth, creamy texture with a subtle mild spicy taste resembling a softer, and finer Roquefort in presentation and taste. It is not as salty as more traditional blue cheese, and its tangy and creamy nature are balanced so not to overpower with a sharp bite, although this is dependent in the age of the cheese. Owing to its double-cream nature, this cheese is easily spread and also melts well.

Saint Agur is produced in 2 kg (4.4 lb) octagonal cylinders, rendering a shape that makes it easy to cut into wedges. It has no rind and sometimes comes in foil to prevent the cheese from becoming more blue.

References

Harbutt, Juliet; Roz Denny (1999). A Cook's Guide To Cheese. Lorenz Books. ISBN 0-75480026-1.

French cheeses

AOC	Abondance Banon Beaufort Bleu d'Auvergne Bleu des Causses Bleu de Gex Bleu du Vercors Brie de Meaux Brie de Melun Brocciu Camembert Cantal Chabichou du Poitou Chaource Chevrotin Comté Coulommiers Crottin de Chavignol Époisses Fourme d'Ambert Fourme de Montbrison Laguiole Langres Livarot Mâconnais Maroilles Mont d'Or Morbier Munster Neufchâtel Ossau-Iraty Pélardon Picodon Pont-l'Évêque Pouligny-Saint-Pierre Reblochon Rigotte de Condrieu Rocamadour Roquefort Saint-Nectaire Sainte-Maure de Touraine Salers Selles-sur-Cher Valençay

Unprotected varieties	Abbaye de Tamié Bleu de Bresse Brillat-Savarin Brie Cabécou Cancoillotte Carré de l'Est Chaumes Clochette Délice d'Argental Délice de Bourgogne Édel de Cléron Etorki Explorateur Gaperon Mont des Cats Mimolette Olivet cendré Port Salut Raclette Rochebaron Saint Agur Blue Saint-Félicien Saint-Marcellin Saint-Paulin Vacherin Vieux-Boulogne

Blue cheeses

List of blue cheeses

Ädelost Aura Abbey Blue Brie Bellingham Blue Bleu Bénédictin Bleu de Bresse Bleu des Causses Bleu d'Auvergne Bleu de Gex Bleu du Vercors-Sassenage Bleuchâtel Blue Castello Buxton Blue Cabrales cheese Cambozola Cashel Blue Cheshire cheese Cornish Blue Crozier Blue Danish Blue Dolcelatte Dorset Blue Vinney Dovedale cheese Dragon's Breath Blue Fourme d'Ambert Fourme de Montbrison Gamalost Gorgonzola Grinzola Kraftkar Lanark Blue Lymeswold cheese Maytag Blue cheese Newport 1665 Norbury Blue Oxford Blue Picón Bejes-Tresviso Rokpol Roquefort Saint Agur Blue Shropshire Blue Stichelton Stilton cheese Valdeón cheese Wensleydale cheese Wrekin White

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Saint Agur Blue

See also

References