Saint Agur

Name: Saint Agur Blue

Type: Blue Veined

Country of Origin: France

Milk Type: Pasteurized Cow

Vegetarian: No

Coming from the village of Monts du Velay in the Auvergne region of France, this iconic blue veined cheese is new to our counter but a staple in many cases in France and around the world, and for good reason. It keeps a high moisture content, making it creamy to the point of spreadable. It’s generously veined with penicillium roqueforti, which is visually appealing and texturally diverse, the luscious paste balancing the denser spores. 

Perhaps it is the perfected balance of salt, or the high quality of cow’s milk, or the alchemy of the cheesemakers or affinage? Saint Agur is consistently on the milder, approachable end of the blue veined family. This likable, dare I say, easy, quality makes it such an excellent choice for parties, platters and pairings. It’s a blue that does not offend in any way. 

In some ways I liken it to the Italian Gorgonzola Dolce, though they are vastly different cheeses. While Gorgonzola Dolce takes on a sweeter quality, Saint Agur is so balanced it comes across as a more neutral blue, lending itself to savory or sweet applications. However, there is nothing boring about its friendliness! There are obvious notes of spice, fruit and damp earth. It’s simply that these qualities are present without ever being controlling. If someone knows they like Gorgonzola and perhaps Cambozola, Saint Agur is the next step up on their journey into the mesmerizing and mystical world of cheeses inoculated with our beloved, miraculous blue mold.