Saint Agur Blue
This article includes a improve this article by introducing more precise citations. (September 2012) ) |
Saint Agur | |
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Auvergne, Monts du Velay | |
Source of milk | Cow |
Pasteurised | Yes |
Texture | Soft |
Aging time | 2 months |
Certification | Unknown |
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Saint Agur (pronounced , qualifying it as a double-cream cheese. Aged for 60 days in cellars, the cheese becomes stronger and spicier as it ages.
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.
Saint Agur is produced in 2 kg (4.4 lb) octagonal prisms, rendering a shape that makes it easy to cut into wedges. It has no rind and sometimes comes in foil to prevent the cheese from becoming more blue.
See also
References
- Harbutt, Juliet; Roz Denny (1999). A Cook's Guide To Cheese. Lorenz Books. ISBN 0-75480026-1.