Frederic Melton
Saint Agur is a blue cheese produced in the Auvergne region of central France. It is made from pasteurized cow's milk sourced from the village of Beauzac and has been produced by the Bongrain cheese company (now Savencia Fromage & Dairy) since 1988. Saint Agur is known for its creamy texture and fruity, nutty, and spicy flavours. Its blue colour comes from the fungus Penicillium Roqueforti, which is also used in other blue cheeses such as Stilton, Cambozola, and Roquefort. The cheese is salted by hand and pierced with needles to allow oxygen to flow and trigger the development of its signature blue veins. It is then ripened for around 2-3 months to achieve its sharp taste and creamy consistency.
| Characteristics | Values |
|---|---|
| Region | Auvergne, France |
| Introduced by | Bongrain cheese company (now Savencia Fromage & Dairy) |
| Introduced in | 1988 |
| Milk | Pasteurized cow's milk |
| Butterfat | 60% |
| Blue colour | Fungi penicillium roqueforti |
| Aging time | 60 days |
| Shape | Octagonal prism |
| Weight | 2 kg |
| Rind | No |
| Wrap | Foil |
| Salt | Hand-salted |
| Ripening time | 2-3 months |
| Wine pairing | Sweet, white wine such as Vouvray, full-bodied red wine, port or dessert wine |
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What You'll Learn
Saint Agur's unique blue mould and fruity flavour
Saint Agur is a blue cheese with a unique mould and a fruity flavour. It is produced in the Auvergne region of central France and has been crafted by cheese masters in the small village of Beauzac for many years. The cheese is made from pasteurized cow's milk, which gives it a creamier texture compared to other blue cheeses that use ewe's milk, such as Roquefort.
The distinctive blue mould in Saint Agur comes from the fungus penicillium roqueforti, which is also used in other famous blue cheeses like Stilton, Cambozola, and Roquefort. This fungus is added during the cheese-making process to create the blue bloom. To ensure the even development of the blue veins, the cheese is repeatedly pierced with needles during the first weeks of maturation. This process allows oxygen to flow through the cheese, facilitating the growth of the blue mould.
Saint Agur has a short ageing time of around 60 days. During this time, the cheese is ripened in controlled temperature and moisture conditions, allowing it to develop its signature sharp, fruity, yet mellow flavour. The final product has a creamy texture with a tangy, fruity blue taste that sets it apart from other blue cheeses. This balance of rich blue flavour and creaminess has made Saint Agur a favourite among cheese enthusiasts, winning multiple awards, including gold medals at the World Cheese Awards.
The unique flavour and texture of Saint Agur make it a versatile cheese. It can be enjoyed on its own, spread on bread or crackers, or paired with sweet and savoury accompaniments. Its creamy texture also makes it ideal for dips, gourmet sauces, and gratins. When it comes to wine pairings, Saint Agur goes well with both red and white wines. Full-bodied red wines, port, and dessert wines complement its blue flavour, while a sweet, white wine like Vouvray enhances its fruity notes.
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Cow's milk and creaminess
Saint Agur is a blue cheese made from pasteurized cow's milk from the village of Beauzac in the mountainous French region of Auvergne. The region is known for its production of blue cheese, which has been passed down for centuries. The milk comes predominantly from local Montbeliarde cows within the Haute Loire dairy, a breed known for producing milk rich in proteins that are perfect for Saint Agur's creamy texture.
Saint Agur is a rich cheese with 60% butterfat, qualifying it as a double-cream cheese. The blue colour comes from the fungus penicillium roqueforti, which is also used in other blue cheeses like Stilton, Cambozola, and Roquefort. The cheese is salted by hand during production to bring out its unique flavour. It is then repeatedly pierced with needles during the first weeks of the maturation process to allow oxygen to flow and trigger the development of its signature blue veins.
Saint Agur has a short aging time of 60 days, during which it is ripened in controlled temperature and moisture conditions. This process gives the cheese its creamy texture and sharp, fruity, and mellow taste. The creaminess of Saint Agur allows it to melt and spread easily, making it ideal for dips, sauces, or simply enjoyed on its own. It pairs well with sweet white wines, such as Vouvray, and fruits like walnuts, pears, and figs.
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Penicillium roqueforti and piercing
Saint Agur is a blue cheese made from pasteurized cow's milk sourced from the village of Beauzac in the Auvergne region of central France. It is a double-cream cheese with 60% butterfat, resulting in a rich and creamy texture. The blue veins in the cheese are created by the addition of Penicillium roqueforti, a type of fungus that also gives other blue cheeses like Stilton, Cambozola, and Roquefort their distinctive colour.
To make Saint Agur, the milk is first pasteurized and then mixed with cheese culture, salt, and Penicillium roqueforti (a harmless blue mould). The mixture is then likely formed into 2 kg octagonal prisms, hand-salted, and pierced with needles during the first weeks of the maturation process. This piercing process is crucial as it allows oxygen to flow into the cheese, facilitating the growth of the blue veins and ensuring even distribution throughout the cheese.
The piercing of the cheese with needles is a technique used in the production of many blue cheeses, not just Saint Agur. This process, known as "needling" or "piercing", is done to introduce air into the cheese, creating channels for oxygen to reach the Penicillium roqueforti fungi. This oxygen promotes the growth of the mould, allowing it to expand and create the characteristic blue veins throughout the cheese.
The needling process is typically done by hand or with specialised equipment, and the number and size of the needles used can vary depending on the desired veining pattern and intensity. By controlling the placement and depth of the needles, cheesemakers can influence the final appearance and flavour profile of the cheese.
In the case of Saint Agur, the piercing is done repeatedly during the first weeks of maturation. This process, combined with the controlled temperature and moisture conditions during ripening, ensures the even development of blue veins and contributes to the cheese's signature creamy texture and sharp, fruity flavour.
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Ripening and controlled environment
Saint Agur blue cheese is ripened for around 60 days in a controlled environment. This short ageing time, along with the controlled temperature and moisture conditions, allows the cheese to develop its signature sharp, fruity, and mellow taste and creamy texture. The cheese is repeatedly pierced with needles during the first weeks of the maturation process to allow oxygen to flow and trigger the development of its distinctive blue veins. This process ensures that the blue mould expands evenly throughout the cheese.
The controlled environment in which Saint Agur is ripened is crucial to the development of its unique characteristics. By maintaining specific temperature and moisture levels, the cheese masters in the village of Beauzac can ensure consistent quality and flavour in each batch of Saint Agur. This attention to detail has made Saint Agur one of the most famous and award-winning blue cheeses in France and worldwide.
The process of ripening Saint Agur in a controlled environment also allows the cheese to achieve its ideal texture. The combination of temperature control and oxygen exposure through needle piercing results in a creamy, smooth, and spreadable consistency. This texture sets Saint Agur apart from other blue cheeses, as it melts smoothly on the tongue without the sharp bite associated with traditional blue varieties.
The foil wrapping on Saint Agur also plays a role in the ripening process. The foil prevents the cheese from becoming more blue, thus maintaining the desired level of blueness during the ripening period. This controlled balance of blue mould contributes to the overall flavour and appearance of the cheese.
Overall, the ripening and controlled environment steps in the production of Saint Agur blue cheese are essential to developing its distinctive characteristics. By carefully managing temperature, moisture, and oxygen levels, the cheese masters of Beauzac create a consistent, high-quality product with a unique flavour, texture, and appearance that has gained worldwide renown.
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Serving suggestions
Saint Agur blue cheese is a versatile cheese that can be served in a variety of ways. Here are some serving suggestions:
On a cheeseboard
Saint Agur is a great addition to any cheeseboard, adding a touch of French sophistication. It can be served on its own, with bread, or placed on crackers. For a complex flavour combination, try adding a drizzle of honey.
With wine
The cheese pairs well with both red and white wines. For red wine lovers, a full-bodied variety such as a port or a dessert wine is a good choice. For those who prefer white wine, a sweet variety like Vouvray, with its delicate floral notes, will enhance the flavours and saltiness of the cheese.
In recipes
The creamy texture and mellow taste of Saint Agur make it ideal for dips and gourmet sauces. It can also be used in recipes such as burgers and gratins. The cheese's ability to melt smoothly makes it a versatile ingredient.
With fruit
Saint Agur goes well with fruits like walnuts, pears, and figs. The sweetness of the fruit complements the salty, creamy cheese.
With vegetables
The cheese can also be served with crunchy vegetables. Its creamy texture makes it ideal for dipping.
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Frequently asked questions
Saint Agur blue cheese is made from pasteurized cow's milk, cheese culture, salt, and penicillium roqueforti (a harmless blue mould).
Each cheese is salted by hand during production to bring out its unique flavour. The cheese is then repeatedly pierced with needles to allow oxygen to flow and for the blue veins to develop evenly throughout. The final step is to ripen the cheese in a controlled environment for around 2-3 months, during which it develops a sharp, fruity flavour and creamy texture.
Saint Agur has a rich, blue cheese taste with a smooth, creamy texture. It is less sharp than traditional blue cheeses, with a tangy, fruity flavour.
