Randy Chandler
Saint Agur is a popular blue cheese from France, specifically the Auvergne region, known for its rich and creamy texture and unique flavour. Given that it is a blue cheese, there is often a question about whether it is gluten-free. This is because blue cheeses are made using blue mould spores called Penicillium Roqueforti, which are sometimes grown on gluten-based bread. However, modern cheese-making techniques have reduced the need for bread as a mould-growing medium, and recent studies have found no detectable levels of gluten in blue cheese samples, even when mould cultures were grown on gluten-containing media.
| Characteristics | Values |
|---|---|
| Gluten-free | Yes |
| Egg-free | Yes |
| MSG-free | Yes |
| Peanut-free | Yes |
| No artificial colors | Yes |
| Sugar-free | Yes |
| No artificial flavors | Yes |
| Vegetarian | Yes |
| Nut-free | Yes |
| No artificial ingredients | Yes |
| Corn-free | Yes |
| Soy-free | Yes |
| Safe for pregnant women | No |
| Lactose-free | Yes |
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What You'll Learn
- St Agur is a blue cheese from France
- Blue cheeses are often made using mould spores grown on bread
- St Agur is gluten-free, but some blue cheeses may contain gluten
- People with coeliac disease can eat blue cheese, according to the Canadian Celiac Association
- St Agur is a good cheese for people following a ketogenic diet
St Agur is a blue cheese from France
St Agur is a rich and creamy blue cheese from the Auvergne region of Central France. It is made from pasteurised cow's milk and is known for its sophisticated, creamy finish and tangy punch of flavour. The Auvergne region is famous for its centuries-old tradition of blue cheese-making, with St Agur being a milder alternative to other local cheeses such as Bleu d'Auvergne and Fourme d'Ambert.
St Agur is considered a gluten-free cheese, although there is some controversy surrounding the potential for blue cheeses to contain gluten. Traditionally, blue cheeses are made using mould spores called Penicillium roqueforti, which are grown on bread or cultures that may contain gluten. However, modern cheese-making techniques have reduced the need for bread as a mould-growing medium, and recent analyses have found no detectable levels of gluten in blue cheese samples.
The debate surrounding the gluten content in blue cheese is due to the concern that mould spores used in cheese-making may be grown on gluten-containing media. Some people, especially those with celiac disease or gluten intolerance, may be sensitive to even trace amounts of gluten. However, studies by the Canadian Celiac Association and Dr Terry Koerner's laboratory at Health Canada's Food Research Division have found no detectable gluten in blue cheese samples, even when moulds were grown on gluten-containing media.
As a result, St Agur blue cheese is generally considered safe for people with celiac disease or gluten intolerance to consume. However, it is always recommended to check the labels and consult with manufacturers to ensure the product is gluten-free, especially for those with high sensitivity or allergies. Additionally, it is important to note that while St Agur is gluten-free, it is not recommended for pregnant women due to the presence of the blue mould Penicillium roqueforti.
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Blue cheeses are often made using mould spores grown on bread
St Agur cheese is gluten-free, egg-free, peanut-free, sugar-free, nut-free, and free of artificial colours and flavours.
The mould spores used in blue cheese production are typically from the Penicillium roqueforti culture. To prepare this culture, Penicillium roqueforti is first washed from a pure culture agar plate and then frozen. Salt, sugar, or both are then added to autoclaved, homogenized milk via a sterile solution. This mixture is inoculated with the Penicillium roqueforti culture and incubated for three to four days at 21–25 °C (70–77 °F). More salt and/or sugar is added, and aerobic incubation continues for another one to two days.
There has been some debate about whether blue cheeses made with mould spores grown on gluten-containing bread contain gluten. Some people with gluten intolerance or celiac disease have reported adverse reactions to blue cheeses. However, a 2009 study by the Canadian Celiac Association found that even blue cheeses made with spores grown on gluten-containing media showed no traces of gluten when tested with sensitive methods.
Another analysis of blue cheese samples conducted by Dr. Terry Koerner's laboratory at Health Canada's Food Research Division also found no detectable levels of gluten in blue cheese made with mould spores cultured on gluten-containing media or wheat-based dextrose. As a result of these studies, the Canadian Celiac Association has added blue cheese to its "Acceptability of Food and Food Ingredients for the Gluten-Free Diet" pocket dictionary.
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St Agur is gluten-free, but some blue cheeses may contain gluten
St Agur is a rich and creamy blue cheese from the Auvergne region in central France. It is made from pasteurised cow's milk and is characterised by its mild, tangy flavour and smooth, creamy texture. As a blue cheese, St Agur is typically produced using the blue mould Penicillium roqueforti.
St Agur is gluten-free. However, some blue cheeses may contain gluten, as certain varieties are made using mould spores grown on gluten-containing mediums. Traditionally, the milk used to make blue cheese is inoculated with mould spores cultured on bread or other gluten-containing substances. For instance, the spores used to make Roquefort may occasionally be grown on 100% rye flour bread or a mixture of rye and wheat flours.
Despite this, it is important to note that modern cheese-making techniques have largely rendered the use of bread as a mould-growing medium obsolete. Additionally, a 2009 study by the Canadian Celiac Association found that even blue cheeses made with spores grown on gluten-containing mediums showed no traces of gluten. Their tests, which utilised the most sensitive methods available at the time, detected no gluten in any of the samples.
Nevertheless, it is always advisable to exercise caution and refer to product labels when purchasing blue cheese. Some companies explicitly state that their blue cheese contains wheat gluten, while others assure consumers that their products are gluten-free. Ultimately, the decision to consume blue cheese or not rests with the individual, taking into account their level of sensitivity and comfort level with the available information.
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People with coeliac disease can eat blue cheese, according to the Canadian Celiac Association
St Agur blue cheese is gluten-free. It is also egg-free, peanut-free, sugar-free, nut-free, and soy-free.
There has been much debate over whether blue cheese is gluten-free and safe for coeliacs to eat. This is because some blue cheeses are made with mould strains grown on gluten-containing bread. However, the Canadian Celiac Association (CCA) has found that blue cheese does not contain detectable levels of gluten.
The CCA conducted a study in 2009, which found that even blue cheeses made with spores grown on a gluten-containing medium showed no traces of gluten. They used the most sensitive tests available at the time.
In addition, Dr Terry Koerner's laboratory at Health Canada's Food Research Division found that neither cultures used with gluten-containing media nor those used with wheat-based dextrose contained detectable levels of gluten when formed into blue cheese.
Based on this evidence, the CCA has added blue cheese to its "Acceptability of Food and Food Ingredients for the Gluten-Free Diet" pocket dictionary. This means that blue cheese should be safe for people with coeliac disease to consume.
However, it is important to note that some people with coeliac disease may have additional food intolerances, such as lactose intolerance, which is common in coeliacs until their gut has healed. Therefore, it is always a good idea to check with your healthcare provider before introducing new foods into your diet.
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St Agur is a good cheese for people following a ketogenic diet
St Agur is a blue cheese that is gluten-free and suitable for people following a ketogenic diet. It is a good source of key nutrients, including protein, calcium, and vitamins, which are beneficial for overall health and wellbeing. The high protein content in St Agur helps promote satiety and curb hunger, making it a good option for those trying to maintain or lose weight.
The ketogenic diet, or keto, is a high-fat, moderate protein, and low-carb diet that uses natural body chemistry changes to induce weight loss. Keto dieters typically prioritise foods that are high in fat to compensate for the calories lost when restricting carbs. This makes cheese an excellent food option for the keto diet, as it is usually high in fat, moderate in protein, and low in carbs.
St Agur is a good cheese option for keto because it is low in carbohydrates and sugar. Its rich flavour and creamy texture can add a burst of flavour to dishes while helping individuals stay on track with their weight management goals.
However, it is important to note that while St Agur can be enjoyed as part of a balanced diet, it should be consumed in moderation due to its high fat and calorie content. Portion control is crucial to enjoying St Agur without compromising one's health and dietary goals.
Additionally, while most cheeses fit well into the keto diet, some types are less ideal due to variations in fat content and processing levels. Processed cheeses, such as American cheese and spray-can cheese, are generally not recommended for the keto diet as they contain ingredients not found in naturally produced cheeses.
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Frequently asked questions
St Agur is a blue cheese that is gluten-free. It is also egg-free, peanut-free, sugar-free, nut-free, and soy-free.
Traditionally, blue cheese is made using milk that has been inoculated with mould spores grown on bread or cultures that contain gluten. However, modern cheese-making techniques have made bread obsolete as a mould-growing medium.
Yes, St Agur is safe for people with celiac disease. The Canadian Celiac Association has added blue cheese to its "Acceptability of Food and Food Ingredients for the Gluten-Free Diet" pocket dictionary.
