St Agur Cheese: How Long Does It Last?

Saint Agur is a blue cheese made from pasteurised cow's milk in the village of Beauzac in the Auvergne region of central France. It was introduced in 1988 by the French Cheese Company Bongrain, now known as Savencia Fromage & Dairy Group. Saint Agur has a shelf life of a couple of weeks, but some creameries sell theirs with a more extended storage period of up to six months. Once opened, it should be consumed within 7 to 10 days.

St Agur cheese should be eaten within 7 days of receipt

St Agur is a blue cheese made from pasteurised cow's milk in the village of Beauzac in the mountainous French region of Auvergne. It is a unique combination of a smooth, creamy texture with a salty, spicy and tangy taste.

St Agur cheese is best enjoyed fresh. To maintain its quality, it is recommended to consume it within seven days of receiving it. This ensures that you experience the cheese at its optimal state, as it tends to become stronger and spicier as it ages beyond its 60-day ripening period.

Proper storage is crucial to prolonging the lifespan of St Agur cheese. It should be kept refrigerated at a temperature below 8°C. Additionally, it is important to allow the cheese to breathe by using wax paper, cheese wrap, or aluminium foil for storage. This prevents the cheese from "suffocating" and maintains its desirable mould.

While St Agur cheese is at its best within the first week, it can still be consumed beyond this timeframe. Unopened St Agur cheese can last for about one to two weeks past the printed date on the label. However, it is essential to examine the cheese for any signs of spoilage, such as mould that is not the characteristic blue mould, discolouration of the creamy part, or a strong ammonia-like odour.

In summary, St Agur cheese is a delightful French delicacy with a distinct flavour and texture. To savour it at its best, consume it within seven days of receipt. However, with proper storage, it can be enjoyed beyond this period, although the taste may intensify over time.

It can be stored in the fridge for up to 10 days

St Agur is a blue cheese made from pasteurised cow's milk in the village of Beauzac in the mountainous French region of Auvergne. It is a unique combination of a smooth, creamy texture with a salty, spicy and tangy taste.

St Agur cheese is best stored in the fridge, wrapped in wax paper, cheese wrap, aluminium foil, or the foil it comes in. It should be kept below 8°C and eaten within seven days of receipt. However, if it is still within its use-by date, it can be stored for up to 10 days after opening.

To ensure the best quality and longevity of St Agur cheese, it is important to follow proper storage practices. The cheese should be well-wrapped and placed in a plastic bag or airtight container. This helps to prevent cross-contamination and odour absorption, as blue cheese can easily absorb nearby odours.

Additionally, it is crucial to allow the cheese to breathe. The mould in blue cheese requires air to thrive, which is why blue cheese packaging typically has tiny holes. When storing St Agur cheese, ensure that the wrapping has some perforations or holes to allow air circulation.

By following these storage guidelines, you can enjoy your St Agur cheese for up to 10 days after opening while maintaining its optimal quality and flavour.

St Agur cheese is made from pasteurised cow's milk

St Agur cheese is a blue cheese made from pasteurised cow's milk. It is produced in the village of Beauzac in the mountainous French region of Auvergne. The Bongrain cheese company, now known as Savencia Fromage & Dairy, has been making this double-cream cheese since 1988.

St Agur is made from cow's milk that has been pasteurised and enriched with cream. It contains 60% butterfat, which qualifies it as a double-cream cheese. The blue veins in the cheese come from the fungi Penicillium Roqueforti, the same type of fungi used in Stilton, Cambozola and Roquefort.

After the milk is pasteurised and the cream added, the cheese is aged for 60 days in cellars. During this time, the cheese develops a stronger and spicier flavour. The cheese is ripened in controlled temperature and moisture conditions, which gives it a creamy texture and a sharp, fruity yet mellow taste.

Once the cheese has been aged, it is formed into 2kg octagonal prisms. It has no rind and is sometimes wrapped in foil to prevent it from becoming more blue.

St Agur cheese is best eaten within 7 to 10 days of receipt. It should be stored in the fridge at a temperature below 8°C.

It has a shelf life of 2 weeks unopened

St Agur is a blue cheese made from pasteurised cow's milk in the village of Beauzac in the mountainous French region of Auvergne. It is a rich cheese with 60% butterfat, which qualifies it as a double-cream cheese. The cheese is aged for 60 days in cellars, developing a creamy texture and a subtle, mild spicy taste.

St Agur has a shelf life of two weeks unopened. This means that an unopened package of St Agur will last for about one to two weeks beyond the date printed on the label. The shelf life of blue cheese is influenced by the storage conditions, with proper ventilation being essential to maintain quality.

Once opened, St Agur should be consumed within seven to ten days, although it may last a little longer if well-wrapped and the use-by date is still a couple of weeks away. To ensure the best quality and prolong the shelf life of St Agur, it is important to store it properly. It should be kept in the fridge and wrapped using wax paper, cheese wrap, or aluminium foil. The wrap should have tiny holes to allow the cheese to breathe, as the mould in blue cheese requires air to thrive.

After wrapping, the cheese can be placed in a plastic bag or airtight container. It is important to ensure that the bag or container is not sealed tightly, allowing some air circulation to prevent the cheese from drying out too quickly. Proper storage helps maintain the quality of St Agur and prevents cross-contamination and odour absorption.

It can be frozen but will become more crumbly

St Agur cheese is a blue cheese made from pasteurised cow's milk in the village of Beauzac in the mountainous French region of Auvergne. It has a creamy, smooth and spreadable texture with a fruity, salty, spicy and tangy taste.

St Agur cheese has a shelf life of a couple of weeks, but some creameries sell theirs with a more extended storage period, up to even six months. After opening the cheese, it should taste best for a week or perhaps a bit longer. But if it’s a reasonably fresh cheese block, and its use-by date is still a couple of weeks away, you might get up to two weeks of good quality.

If the mentioned periods are too short for your needs, freezing is an option. However, it is important to note that freezing St Agur cheese will alter its texture and taste. The cheese will become more crumbly and will lose some of its taste after thawing. Therefore, it is best to use defrosted St Agur cheese in cooked dishes, such as casseroles and stews, rather than eating it on its own or with crackers.

To freeze St Agur cheese, wrap it tightly in plastic wrap or aluminium foil to prevent freezer burn. It can be stored in the freezer for up to two months. When you are ready to use it, thaw it in the refrigerator overnight and then let it come to room temperature before using it in your cooked dishes.

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