Tags: Cheese, Food.
Saint Agur (pronounced [sɛ̃taɡyʁ]) is a blue cheese made from pasteurized cow’s milk from the village of Beauzac in the Monts du Velay part of the mountainous Auvergne region of central France. Developed in 1988 by the cheese company Bongrain it is made from pasteurised cow’s milk enriched with cream and contains 60% butterfat qualifying it as a double-cream cheese.
