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Saint Agur Cheese


Saint Agur Cheese

Saint Agur Cheese
© Denzil Green


Saint Agur is a soft, creamy, spreadable, double-cream blue cheese with a slightly milder flavour than other blue cheeses. Less salty tasting than Roquefort, it is made from pasteurized cow's milk enriched with a good deal of cream, enough for it to qualify as double-cream, and aged for at least two months. The veins of mould running through it are blue-grey; the outside crust of the cheese is a yellow-brown.

It is made in an octagonal shape, and has no rind. It is sold packaged in foil. The foil helps to stop the mould from developing any further than when it was packaged.

It is made by the French dairy company "Bongrain" only in a small village called "Monts du Velay" (Haute-Loire), in the Auvergne region of central France.

Made since 1988.

Cooking Tips

Melts well in cooking.

Substitutes

Another mild blue cheese, such as Danish Blue or Gorgonzola.

Nutrition

The butterfat content is 60%.


Blue Cheeses

Beenleigh Blue Cheese; Blackstick's Velvet Cheese; Bleu Bénédictin Cheese; Bleu d'Auvergne; Bleu d'Causses; Bleu de Basque; Bleu de Bresse; Bleu de Gex; Bleu de Termignon; Blue Cheese; Blue Wensleydale; Buffalo Blue Cheese; Buxton Blue Cheese; Byland Blue Cheese; Cabrales Blue Cheese; Cambozola Cheese; Canterbury Blue Cheese; Caradon Blue Cheese; Cashel Blue Cheese; Colston Bassett Stilton Cheese; Cornish Blue Cheese; Crème de Saint Agur Cheese; Danish Blue Cheese; Devon Blue Cheese; Dolcelatte; Dorset Blue Vinney; Dunsyre Blue Cheese; Ermite Cheese; Exmoor Blue Cheese; Fourme d'Ambert Cheese; Fourme de Montbrison Cheese; Gorgonzola Cheese; Guler Cheese; Harbourne Blue Cheese; Jindi Deluxe Blue Cheese; Lanark Blue Cheese; Lancashire Blue Cheese; Maytag Blue Cheese; Mrs Bells Blue Cheese; Oxford Blue Cheese; Penicillium Glaucum; Penicillium Roqueforti; Point Reyes Blue Cheese; Roaring Forties Blue Cheese; Roquefort Cheese; Saint Agur Cheese; Shropshire Blue; Somerset Blue Cheese; Stilton; Strathdon Blue Cheese; Troo Bloo You Cheese; Valdeón Cheese

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Also called:

Fromage Saint Agur (French)

Citation

Oulton, Randal. "Saint Agur Cheese." CooksInfo.com. Published 27 December 2003; revised 10 May 2009. Web. Accessed 11/24/2017. <http://www.cooksinfo.com/saint-agur-cheese>.

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