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 – 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.

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!