Saint Agur Blue

Saint Agur (also St. Agur, pronounced " AGUER " ) is a French semi-soft cheese with blue blue-veined cow's milk.

The addition of cream of fat content in the dry matter is about 60 %; Saint Agur is thus one of the cheeses, the Doppelrahmstufe. In the production of Saint Agur the same mold is used as Roquefort, Penicillium roqueforti. The maturity period is 2 months in vaults. Saint Agur is made in an industrial mode of production of the Bongrain group in the Auvergne.

There is neither a saint nor a place with the name of that brand of cheese, it was invented by the company Bongrain.