Saint Agur Blue
From Wikipedia, the free encyclopedia
Saint Agur is a blue cheese from the Auvergne region of France, developed in 1986 by the cheese company Bongrain. It is made from pasteurised cow's milk, and has a creamy texture and a mildly spicy taste. It is produced in 2 kilogram octagonal cylinders which make it easy to cut into wedges.
[edit] References
Harbutt, Juliet; Roz Denny (1999). A Cook's Guide To Cheese. Lorenz Books. ISBN 0-7548-0026-1.
[edit] See also
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