St Agur

Milk: Cow, Pasteurized

Country: France, Auvergne

Texture:Soft

Accompaniment: Chardonnay, Syrahs, Ports

Since 1988, the Bongrain Cheese Company has been manufacturing this cram enriched cheese with 60% butter fat. On account of the high fat content, it certifies as a double cream cheese.

The cheese is suitable for vegetarians, as, following pasteurization, a vegetarian rennet is added. Ripened for 60 days, the cheese develops a stronger and spicier flavor as it ages.. Also, because of its high butter fat content it is easily spreadable and melts well.

The cheese does not have a rind, but comes covered in foil to prevent the cheese from drying out. St Agur has a smooth and creamy texture and is not as salty as traditional; blue cheeses. It is rich and buttery with a subtle spicy flavor.