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 |
Related media on Commons |
Saint Agur (pronounced [sɛ̃taɡyʁ]) is a blue cheese made with 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 is balanced so as not to overpower with a sharp bite, although this is dependent on 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 prisms, 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.
See also
- List of cheeses
References
- Harbutt, Juliet; Roz Denny (1999). A Cook's Guide To Cheese. Lorenz Books. ISBN 0-75480026-1.
- v
- t
- e
- Abondance
- Banon
- Beaufort
- Bleu d'Auvergne
- Bleu de Gex
- Bleu des Causses
- Bleu du Vercors-Sassenage
- Brie de Meaux
- Brie de Melun
- Brocciu
- Camembert
- Cantal
- Chabichou
- Chaource
- Chevrotin
- Comté
- Coulommiers
- Crottin de Chavignol
- Époisses
- Fourme d'Ambert
- Fourme de Montbrison
- Laguiole
- Langres
- Livarot
- Maroilles
- Mont d’Or
- Morbier
- Munster
- Mâconnais
- Neufchâtel
- Ossau-Iraty
- Picodon
- Pont-l'Évêque
- Pouligny-Saint-Pierre
- Pélardon
- Reblochon
- Rigotte de Condrieu
- Rocamadour
- Roquefort
- Saint-Nectaire
- Sainte-Maure de Touraine
- Salers
- Valençay
- Abbaye de Tamié
- Baguette laonnaise
- Bleu de Bresse
- Brie
- Brillat-Savarin
- Cabécou
- Cancoillotte
- Carré de l'Est
- Chaumes
- Clochette
- Délice d'Argental
- Délice de Bourgogne
- Édel de Cléron
- Etorki
- Explorateur
- Faisselle
- Fromage blanc
- Gaperon
- Metton
- Mimolette
- Mont des Cats
- Mottin charentais
- Olivet cendré
- Port Salut
- Raclette
- Rochebaron
- Sarasson
- Saint Agur Blue
- Saint-Félicien
- Saint-Marcellin
- Saint-Paulin
- Tomme de Savoie
- Vacherin Mont d'Or
- Vieux-Boulogne