You will be hard-pressed to find a blue cheese richer than Saint Agur. It can look a little intimidating to someone who is not usually a blue fan, but is actually incredibly soft and creamy, and not as salty as other blue cheeses. It contains 60% butter cream, making it a double-cream cheese. It melts and spreads easily, is great on a burger, or for melting into special cheesy sauces.

Silver Award Winner- 2014 World Cheese Awards

Origin:  Monts du Velay, France
Milk: Pasteurized Cow        Rennet Type:   Vegetarian      Age:  60 days
Look: Soft, natural rind, pale ivory paste with lots of blue veins
Feel: Moist, smooth, creamy, soft
Smell: Milky, strong
Taste: Buttery, creamy, subtle spice
Pairs well with: Chardonnay, Syrah, Brouilly, Jurancon, Banyuls
Tastes good with: Dried cranberries, dried cherries, walnuts, fruit and nut crisps