saint agur

Saint Agur

sahnt ah GOOR

Less salty than other bleu cheeses, Saint Agur is creamy instead of crumbly. Try it in a salad, on a burger, or spread on a baguette and enjoy Saint Agur with a sweet white or red wine.

recipes featuring Saint Agur

Origin Auvergne, France

Production & Aging Molded and salted, aged for 2 to 3 months

Appearance Ivory paste with olive-green veins

Taste & Texture Soft, creamy texture and a rich but mildly spicy taste

Wine Pairing Suggestions Chardonnay, Languedoc Syrah, Port

Similar Cheeses Bleu d’Auvergne, Fourme d'Ambert

Saint Agur


  • 1 soft cheese
  • 1 semi-soft cheese
  • 1 hard cheese
  • 1 blue cheese


  • Allow the cheese to come to room temperature before serving. It should take around an hour. Slice and arrange your cheese clockwise from mild to strong. Garnish with fruit, nuts and sliced baguette. 

Serves: 4