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Saint Agur

Saint Agur

Saint Agur (pronounced “Sant ah-GYRR”) is a blue cheese made from pasteurised cow’s milk from the village of Monts du Velay, the mountainous Auvergne region of central France. Developed in 1988 by the cheese company Bongrain, it is made from enriched with cream, and contains 60% butterfat qualifying it as a double-cream cheese. Aged for 60 days in cellars, the cheese becomes stronger and spicier as it ages.

Saint Agur French Cheese Slider

Saint Agur French Cheese Slider

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