Saint Agur is a blue-veined cheese made from pasteurized cow's milk in the village of Beauzac from the mountainous French region of Auvergne. Ripened for 60 days, the cheese develops a stronger and spicier taste as it ages. St Agur cheese is enriched with cream and has a rich and buttery flavour with quite a spicy kick. The foil prevents a rind from forming while it's going through its 60 day ripening period. The L'intense version is just as it suggests - more rich and intense than your standard kind but with all the loveliness you'd expect from St Agur. Due to its creaminess, it melts and spreads easily. Use it as a dip with crunchy vegetables, or in gourmet sauce recipes. Saint Agur pairs perfectly with wines like Brouilly, Jurancon, Porto, Chardonnay, Syrah or Banyuls and fruits such as walnuts, pears and figs. Made with pasteurized milk and suitable for vegetarians.
Available by the wedge.
