Who the heck is Saint Agur?

Saint Agur – France

Saint Agur Blue Cheese

Today our cheese adventure takes us to the Auvergne region of central France to discover Saint Agur Blue Cheese.

Auvergne Region in France

Auvergne Region in France – Image from Wiki

I found this cheese at the deli counter at Michael-Angelos Market. They have a cheese case where they will cut the cheeses from the wheel in the amount you request. This was cut from the wheel … well it’s not really a wheel because Saint Agur Blue Cheese comes formed in an octagonal shape and wrapped in foil.

Image showing the octagonal package of Saint Agur Blue Cheese

Saint Agur Blue Cheese Octagonal Form – Google Images

Saint Agur Blue Cheese was introduced in 1988 by the French Cheese Company Bongrain. When I first saw the name I assumed the cheese was named after some famous Saint in ancient history. I thought it would be interesting to find out who Saint Agur was and what notable accomplishment he must have achieved to have such a lovely cheese named in his honor.

The fact is, there is no Saint Agur and there never was. There isn’t even a town in France called Saint Agur. The name appears to be the result of a creative marketing department at Bongrain. I have to give them credit. The name is pretty swanky. And the cheese … well it is really good. Perhaps it will be a name that will live on for hundreds of years and someday will become a classic.

The cows milk for Saint Agur comes from the village of Beauzac in central France. The milk is pasteurized. This is a rich cheese with 60% butterfat which qualifies it as a double-cream cheese. The blue comes from the fungi penicillium roqueforti which is the same fungi used in Stilton, Cambozola and Roquefort.  The Saint Agur has a short aging time of 60 days. The foil wrap prevents the cheese from becoming more blue.

How does it taste?

I like blue cheese. When a I tried Cambozola it become my favorite blue, until now. Saint Agur might be the perfect blue for me. I find the Danish Blue cheese Rosenborg Castello a bit too salty. The Cambozola was nice, but it is very mild. I like a bit more blue flavor. Then along comes Saint Agur which is just right. It is a perfect balance of creamy and blue cheesy. It is buttery, like a triple-cream brie. It melts in your mouth and spreads smooth. It’s awesome.

The blue flavor I would classify as medium strong. If blue cheeses intimidate you then try Cambozola before stepping up to The Saint Agur.

I would suggest pairing it with any full bodied red wine, port or dessert wine.

Vive La France!
Vive La Saint Agur Blue Cheese!

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12 comments on “Who the heck is Saint Agur?

  1. Richard von Sternberg says:

    Exactly. This really is the perfect blue cheese.

  2. Drew says:

    Dammit, my favourite blue cheese is good old English Stilton – a very good one has a kind of beery edge to it that I love. But I am being patriotic, as I also love Gorgonzola and Danish Blue. In fact I get real cravings for that mass produced salty Danish Blue delight that other blue cheeses just don’t satisfy.

    St. Agur is a revelation – as in a beautiful soft blue cheese extravaganza, and the Creme hexagonal dip pot is brilliant with warm french bread dipped into it. I love it. Problem is it is so moreish! I have to restrain myself.

    Another fantastic British blue cheese which sometimes turns me from Stilton is Shropshire Blue. Lovely yellow cheddar colour and a nice soft spreadable texture rather than the crumbly Stilton.

    I love all blue cheese I guess, and love to find new gastronomic experiences… 😉

    • Rory says:

      Try spreading the Creme de St. Agur on a portobello mushroom, putting a slice of parma ham on top, a dab of olive oil and a little coarse-ground pepper. Whack in oven for about 8-10 mins at 200 C.

      Lush.

      Normal St Agur’s good in a salad with pancetta cubes (or lardons) and chestnut mushrooms.

      Or added to a backed spud.

      While I agree about crumbled stilton being absolutely devine (esp. with port), Shropshire blue’s flavourless for me. Roquefort, Bleu d’Auvergne and even Bress Bleu out do any cheese par Stilton from our rainy little isle.

  3. owlbrainsurgery says:

    Whole-hearted agreement. So good I took the time to start my own search for saints and origins.
    My good fortune was to have been brought here to read exactly want I was looking for (and wished to hear.) May your suggestion of this cheese’s future classic status come to pass. Bravo Bongrain.

  4. Love St Agur. Often get comment from friends who don’t like blue cheese the really like this one. In Sweden we spread our ginger snaps with a creamy blue cheese, often Gorgonzola dolce. But since I found St Agur I’ve used it. My Canadian colleagues were surprised with the combi but really liked it. Swedish ginger snaps can be found at certain Loblaws and Pusateri’s. In USA they are more common in regular grocery stores!

  5. Charles says:

    Visit Affinagecheese.com for a great selection of this and other blues. Shipping only in US at this time! Happy New Year!

  6. JOHN PALLeTT says:

    Agree with all the comments about st.Agur! Best cheese in the world to me! French have certainly excelled with this one! Se magnifique!!!!!!!!

  7. Ken says:

    I love Blue cheese but when I first tasted St. Agur a tingling sensation ran down my spine. It was exquisite. This sensation has only happened once before to me, a Salmon dish 25 years ago, I thought it would never happen again. Goodness, St Agur is fabulous!!!!!

  8. I get a big smile when I find this in one of my cheese haunts. I do have an allergy to penicillin, so I have to stop eating it when my throat starts closing up. Otherwise, I’d probably buy whole octagons.

  9. Steve says:

    Agur is a Basque word meaning goodbye. But to my knowledge there is no San agur.

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