Saint Agur
St. Agur (pronounced Sant ah-GOOR) is made from pasteurized cow's milk in the village of Monts du Velay. It has a delicious buttery taste with just a hint of sharpness. Mild in flavor and not too salty in comparison to other blues, St. Agur appeals to many palates. Due to its creaminess, it melts and spreads easily. Put a thin slice in your salad or burger or spread it on fresh baguette. It also melts quickly in sauces. Serve with Chardonnay, Syrah, Port, or Vouvray Moelleux.
No wonder that it received the Bronz medal in the Concour General Agricole (General Agricultural Contest) in 2000 and was also elected "the Flavor of the year" both in 2000 and 2001.