Saint Agur Blue cheese

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St Agur Blue cheese

Saint Agur is a blue cheese made from pasteurised cows' milk from the village of Monts du Velay, the mountainous Auvergne region of central France. Developed in 1988 by the cheese company Bongrain, it is enriched with cream, and contains 60% butterfat qualifying it as a double cream cheese. Aged for 60 days in cellars, the cheese becomes stronger and spicier as it ages.

The moist, rich, white cheese has characteristic olive green mould veins throughout and a smooth, creamy texture with a subtle mild spicy taste resembling a softer, and finer Roquefort in presentation and taste. Not as salty as more traditional blue cheese, its tangy and creamy nature are balanced so not to overpower with a sharp bite like a Stilton, although this is dependent in the age of the cheese. Due to its double-cream nature, this cheese is easily spread and also melts well.

Saint Agur is produced in 2 kg octagonal cylinders which make it easy to cut into wedges. It has no rind and comes in foil to prevent the cheese from becoming more blue.

See also

Calories in different varieties and various types of cheeses

The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.

For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g

If the Saint Agur Blue cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Saint Agur Blue cheese.

The calorie lists are sortable by clicking the up and down arrows in the heading columns

Cheese type Calories per 100g
American cheese 371
Blue cheese 353
Camembert cheese 299
Cheddar cheese 402
Cottage cheese 98
Edam cheese 357
Farmer's cheese 98
Feta cheese 264
Fontina cheese 389
Goat cheese 364
Gouda cheese 356
Gruyere cheese 413
Mozzarella cheese 280
Parmesan cheese 431
Pimento cheese 375
Provolone cheese 352
Queso blanco cheese 310
Ricotta cheese 174
Roquefort cheese 369
Swiss cheese 380

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Errors and omissions

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