Saint Agur originates from the village of Beauzac, which is situated in the Auvergne-Rhône-Alpes region. Manufacturing of this cheese first began in 1988, which makes it a very young product. It is aged for at least 60 days in cellars and becomes stronger and spicer as it ages. Saint Agur is easy to spread and it melts well. It has no rind.
Fat 45 %
Salt 2.1 %, heavily salted
Pasteurized cow’s milk, microbial rennet
Country of origin: France
Chardonnay, Syrah and Port wines are all excellent choices with this cheese, and particularly Ferreira LBV Port