View source for Saint Agur Blue

{{Short description|Pasteurized blue cheese from central France}}
{{no footnotes|date=September 2012}}
{{Infobox cheese
| name = Saint Agur
| image = [[File:SaintAgurCheese.jpg|250px]]
| othernames =
| country = [[France]]
| regiontown = [[Auvergne (region)|Auvergne]], Monts du Velay
| region =
| town =
| source = [[Cattle|Cow]]
| pasteurised = Yes
| texture = Soft
| fat =
| protein =
| dimensions =
| weight =
| aging = 2 months
| certification = Unknown
}}
'''Saint Agur''' (pronounced {{IPA|fr|sɛ̃taɡyʁ|}}) is a [[blue cheese]] brand owned by [[Savencia Fromage & Dairy]] Group and made with pasteurised cow's milk from the village of [[Beauzac]] in the Monts du Velay, part of the mountainous [[Auvergne (region)|Auvergne]] region of central [[France]]. It is made from [[Pasteurisation|pasteurised]] [[cow|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 cheese|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 {{convert|2|kg|lbs|abbr=on}} [[Octagonal prism|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==
{{ref begin}}
* {{cite book| last=Harbutt | first=Juliet |author2=Roz Denny  | title=A Cook's Guide To Cheese | publisher=Lorenz Books | year=1999 | isbn=0-75480026-1}}
{{ref end}}
{{br}}
{{French cheeses}}
{{Blue cheeses}}
[[Category:French cheeses]]
[[Category:Occitan cheeses]]
[[Category:Blue cheeses]]
[[Category:Cow's-milk cheeses]]