Saint Agur

A blue cheese made with pasteurised cow's milk from the village of Beauzac in the Monts du Velay, part of the mountainous Auvergne region of central France.

The moist, rich, white cheese has characteristic olive green mould veins throughout and a smooth, creamy texture with a subtle mild spicy taste resembling a softer and finer Roquefort in presentation and taste. It is not as salty as more traditional blue cheese, and its tangy and creamy nature is balanced so as not to overpower with a sharp bite, although this is dependent on the age of the cheese. Owing to its double-cream nature, this cheese is easily spread and also melts well.