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St Agur: (Cheese)

Region of Origin: Auvergne region, France.

Fat Content: 45%

Sizes: Approx 2kg

A sturdy, industrially produced, very creamy and accessible, mild mannered blue cheese. St Agur has a minimal rind, with apale ivory pate and liberal blue marbling. Usually quite soft when cut, it matches well with most medium strength cheeses, sweet fruits and white wines. Mild and musty aroma. Not as potent as some other, more expensive, farm produced blues, but nevertheless an extremely good flavour.

This cheese is industrially produced from cow’s milk with affinage (maturity) of four weeks.

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