Less salty than other bleu cheeses, Saint Agur is creamy instead of crumbly. Try it in a salad, on a burger, or spread on a baguette and enjoy Saint Agur with a sweet white or red wine.
Origin Auvergne, France
Production & Aging Molded and salted, aged for 2 to 3 months
Appearance Ivory paste with olive-green veins
Taste & Texture Soft, creamy texture and a rich but mildly spicy taste
Wine Pairing Suggestions Chardonnay, Languedoc Syrah, Port
Beer Pairing Suggestions Belgian Triple, Stout
Similar Cheeses Bleu d’Auvergne, Fourme d'Ambert