|
Saint Agur, the popular blue cheese from the Auvergne |
|
|
|
Monday, 21 January 2008 |
Saint Agur has become one of the most popular ‘blue’
cheeses, made from the milk of cows that graze in the Vélay
mountains of the Haute-Loire. It is an industrial, non-AC
cheese, made by Bongrain, the cheese manufacturer which
owns Bresse Bleu, Coeur de Lion and many other dairy brands
sold throughout the world.
Saint Agur is creamy white in colour, slightly salty with a
fairly strong flavour, making it ideal both for cooking or as
part of a cheese course. It goes well with either a white wine
or a full-bodied red, but the flavour is best brought out by a
good glass of Late Bottled Vintage Port.
Less expensive than Roquefort and Stilton (if you can find
it), it can also be used to make a superb tangy blue cheese
sauce for a steak.
Like many industrial cheeses it has the great advantage,
whether you are single or a large family, of being sold in
small shrink-sealed packs or cut from a large, foil-wrapped,
cylindrical block.
|
Downtime 
