Saint Agur hails from the mountainous French region of Auvergne, specifically the village of Beauzac. This double-cream cheese with 60% butterfat content is creamy white with distinctive blue veins. These veins result from the fungi Penicillium roqueforti—the same magic that dances through Roquefort and other blue cheeses.
The flavour is sharp, spicy, and fruity.
Saint Agur’s texture is creamy, smooth, and spreadable. Perfect for slathering on crusty bread or crackers.
Ideal for melting, or used in a dip.