Shamelessly Rich and Creamy
AUTHENTIC KNOW HOW
Saint Agur was first made in the Velay Mountains in the Haute-Loire region of France, where it is still produced. Master cheese-makers worked for several years on the manufacturing and ageing process to perfect this famous cheese for all lovers of veined blues. The strictly-controlled temperature and moisture level in the maturation rooms are what give Saint Agur its distinctive, sharp, fruity, yet mellow taste and creamy texture.
Nearly three months are needed for Saint Agur to become melting and leave the cellars of Beauzac.
BLUE IN EVERY WAY
Originally created for the cheese counter, where it proved highly successful, Saint Agur quickly became available on self-service shelves, then in portions and as Crème de Saint Agur: a smooth, creamy texture, rich with slivers of blue and ideal for spreading or in any number of hot dishes. The latest addition to the range, Frais Plaisir de Saint Agur combines the distinctive taste of the original with a fresh taste and extra creamy texture.
Saint Agur is the number 1 blue cheese in France.
With its distinctive sharp, fruity flavour and authentic veining, Saint Agur is also highly popular in the UK, where it has affirmed its place as the leading continental blue cheese.
It has fans all over the world: Europe, the USA, Scandinavia, Canada and Japan.
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This has become one of the great fresh cheese classics. For over 50 years, people have loved Tartare for its freshness and unique taste. So, what’s the secret? Intensely flavoured natural ingredients combined with whipped cheese to preserve all their taste. Pure pleasure.