Saint Agur, Butter Cream Blue Cheese, Tangy and Creamy Blue Cheese
Saint Agur is a blue cheese made from pasteurized cow's milk from the village of Beauzac in the Monts du Velay, part of the mountainous Auvergne region of central France. Developed in 1988 by the cheese company Bongrain, it is made from pasteurised cow's milk, enriched with cream, and contains 60% butterfat qualifying it as a double-cream cheese
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