Saint Agur

Saint Agur

Saint Agur (also St. Agur, pronunciation: "Agür") is a brand for French semi-hard hard cheese with blue noble mold made from cow's milk .

With the addition of cream , the fat content in the dry matter is approx. 60%; Saint Agur is one of the cheeses in the double cream category . The same mold that is used for Roquefort , Penicillium roqueforti, is used in the manufacture of Saint Agur . The maturation period is 2 months in vaults. Saint Agur is produced industrially by the Savencia Group (formerly Bongrain) in Auvergne .

There is no saint or place with the name of this cheese brand, it was invented by the French company Bongrain .

literature

• Hans-Joachim Rose (arrangement), Ralf Frenzel (ed.): Kitchen Bible. Encyclopedia of Culinary Studies. Tre Torri, Wiesbaden 2007, ISBN 978-3-937963-41-9 .