Saint Agur, is a blue vein cheese produced in Monts du Velay, a small village in Auvergne, renowned for century's old tradition of blue cheese making. It is made from the pasteurised cow's milk and enriched with cream, containing 60 percent butterfat, ripened for at least 2 months in vault cellars at the dairy, resulting in a moist, spicy blue creamy cheese, mild and truly delicious. Saint Agur is easy to recognize by its unusual octagonal shape. It is rindless and packaged in foil, a common practice that prevents further blueing, making it ideal for cooking and the cheeseboard.
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