Saint Agur

Description

Since 1988, the Bongrain Cheese Company has been manufacturing this double-cream cheese. Made from cows’ milk with added cream, this modern cheese was developed from an old monastery recipe as a creamy cow’s milk alternative to Roquefort. The flavour of this popular cheese has been developed using a spe- cial selection of “designer” blue moulds which are cultured on rye bread and crumbled into the curds just before hooping. After three months maturation, the cheese develops a rich creamy texture and distinctive blue flavour.