Saint Agur Blue
Saint Agur Blue
Saint Agur Blue is a blue cheese that originates from France. It is made from pasteurized cow's milk, enriched with cream, and contains 60% butterfat, qualifying it as a double-cream cheese. Aged for 60 days in cellars, the cheese becomes stronger and spicier as it ages.
History
Saint Agur Blue was first created in 1988 by the cheese company Bongrain. It was named after the small village of Monts du Velay in the Auvergne region of France. Despite its relatively recent creation, it has quickly become a beloved cheese worldwide for its creamy texture and unique taste.
Production
The production of Saint Agur Blue involves a careful process to ensure the cheese's quality. The pasteurized cow's milk is first enriched with cream. The mixture is then inoculated with Penicillium roqueforti, the mold that gives blue cheese its characteristic flavor and appearance. The cheese is then aged for 60 days in cellars, where it develops its strong, spicy flavor.
Characteristics
Saint Agur Blue is a double-cream cheese, meaning it contains 60% butterfat. This gives the cheese a rich, buttery flavor and a creamy, melt-in-your-mouth texture. The cheese is also characterized by its strong, spicy flavor, which becomes more pronounced as the cheese ages.
Pairings
Saint Agur Blue pairs well with a variety of foods and beverages. It is often served with pears, apples, and walnuts, and can also be used in salads, on pizzas, or melted into pasta dishes. In terms of beverages, it pairs well with sweet wines like Sauternes, or strong, full-bodied red wines.
See Also
References
- "Saint Agur Blue." Cheese.com. Accessed on [Date].
- "Saint Agur Blue." The Cheese Society. Accessed on [Date].
- "Saint Agur Blue." The French Cheese Guide. Accessed on [Date].
External Links
- [Official Website of Saint Agur Blue]
- [The Cheese Society]
- [The French Cheese Guide]
Saint Agur Cheese
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