St. Agur

(Imported Cheeses: France)

A newcomer on the French blue scene, Saint Agur has been made in the village of Monts du Velay in the Auvergne region of France since 1988. Made from pasteurized cows' milk, with enough creme-fraiche added to qualify it as a double-creme, and ripened for at least two months, Saint Agur has become one of the more popular French blues, owing to its rich creaminess tempered by spicy blue notes. Its unique, octagonal, foil-covered wheel makes for an eye-catching display.

Category

Blue, Double-Cr

Item #

10653

Animal

Cow