This rich, creamy buttery blue cheese is produced in the Auvergne region in central France, renowned for its production of blue cheese which has been a local tradition for centuries. This region is known for its mountain ranges and dormant volcanoes and the green-covered volcanic hills were inspirational in the development of Saint Agur cheese.
Made from cow's milk and ripened for at least 2 months, this award-winning blue has somewhat creamy and smooth and will develop a more 'spicy' flavor when it gets older. It's not very salty and will appeal to many palettes.
Because this cheese is soft and spreadable, try it spread on a slice of pear or apple, with or without a piece of crusty French baguette.
Choose a sweet, white wine such as a Sauternes as a companion or try it with a glass of port wine.
Ingredients:pasteurized milk, cheese cultures, salt, penicillium roqueforti, animal rennet.