Saint Agur
In its own language: Sant Agur
A soft, double-cream French blue cheese with olive-green veins and a mild spicy taste.
Saint Agur is a pasteurized cow's milk blue cheese from the Auvergne region of France. It features a creamy texture with olive-green mould veins and a subtle spicy flavor that intensifies with age. The cheese is often spread or melted in dishes.
- Made from pasteurized cow's milk enriched with cream for 60% butterfat.
- Aged for 60 days in cellars, developing olive-green mould veins.
- Shaped into two-kilogram octagonal prisms without a rind.
- Tastes like a softer, milder, and less salty version of Roquefort.
- Easily spreadable and melts well due to its double-cream composition.
What is Saint Agur?
Saint Agur is a soft blue cheese made from pasteurized cow's milk enriched with cream. It contains 60% butterfat, classifying it as a double-cream variety. The cheese forms into two-kilogram octagonal prisms without a rind. Its paste is moist and white, marked by characteristic olive-green mould veins running throughout. The texture is smooth and creamy, making it easy to spread. While it shares some similarities with Roquefort, Saint Agur presents a softer and finer profile. It offers a subtle, mild spicy taste that remains balanced rather than overpowering.
Where does Saint Agur come from?
This cheese originates from central France, specifically within the mountainous Auvergne region. Production takes place in the village of Beauzac, located in the Monts du Velay area. The brand is owned by the Savencia Fromage & Dairy Group. The specific location in the Auvergne provides the geographical context for this industrial yet traditional-style blue cheese.
What does Saint Agur taste like?
The taste profile is defined by its tangy and creamy nature. Unlike many traditional blue cheeses, Saint Agur is not overly salty. It delivers a subtle, mild spiciness that resembles a softer version of Roquefort. The sharp bite is controlled and does not dominate the palate. As the cheese ages beyond its standard period, the flavors become stronger and spicier, allowing the intensity to develop over time.
How Saint Agur is made
Producers use pasteurized cow's milk from the Beauzac area. The milk is enriched with cream to achieve a high butterfat content of 60%. The mixture is set and then shaped into octagonal prisms weighing two kilograms. These wheels are aged for sixty days in specialized cellars. During this ripening period, the olive-green mould develops throughout the paste. The process ensures a consistent, creamy texture suitable for spreading.
Saint Agur, drawn
How Saint Agur is eaten and cooked
Due to its high cream content, Saint Agur spreads easily at room temperature. It serves well on cheese boards or as a snack. The cheese melts effectively, making it suitable for cooking applications where a creamy blue element is desired. Its octagonal shape allows for easy cutting into wedges, facilitating serving. It can be wrapped in foil during storage to manage the mould growth.
Saint Agur through the day
Saint Agur fits comfortably into casual dining settings. It is commonly served as a snack or part of a cheese board. The melting quality makes it appropriate for lunch or dinner preparations where cheese is incorporated into hot dishes. Its spreadable consistency also suits it for quick bites or appetizers.
Saint Agur in the world's kitchens
The cheese is a product of French cuisine, specifically associated with the Auvergne region. It represents a modern industrial take on traditional blue cheeses. French consumers appreciate its balance of creaminess and spice. The cheese bridges the gap between rustic mountain traditions and contemporary dairy production standards.
At a glance: where it turns up
By meal and use
Cuisines
Buying, keeping and serving Saint Agur
To maintain quality, the cheese may be wrapped in foil. This wrapping helps prevent the mould from becoming too aggressive or extensive. Store the cheese in the refrigerator to preserve its moisture and texture. Consume it while young for a milder taste, or allow it to age slightly for more intensity.
What to use instead of Saint Agur
Saint Agur is often compared to Roquefort due to its blue mould and spicy notes. However, it is softer and less salty. Cooks seeking a similar but milder blue cheese might consider other soft French blues. Its spreadable nature distinguishes it from harder grating blues.
Protection and trade
Saint Agur is produced by the Savencia Fromage & Dairy Group. It is an industrial cheese brand available in standard two-kilogram octagonal packages. The production relies on pasteurized milk from specific villages in the Auvergne. There is no protected designation of origin mentioned for this specific brand.
Questions people ask about Saint Agur
What kind of milk is used to make Saint Agur?
Saint Agur is made exclusively from pasteurized cow's milk. The milk is enriched with cream to create a double-cream cheese with 60% butterfat, resulting in a very rich and smooth texture.
Where does Saint Agur come from?
This cheese originates from central France. Specifically, it is produced in the village of Beauzac within the Monts du Velay area of the Auvergne region. It is a branded product of the Savencia group.
How does Saint Agur taste compared to other blue cheeses?
It has a subtle, mild spicy taste that is less salty than traditional blue cheeses. It is often described as resembling a softer and finer version of Roquefort, with a balanced tangy and creamy profile.
What is the shape of Saint Agur cheese?
Saint Agur is formed into octagonal prisms. Each wheel typically weighs two kilograms. This unique shape makes it easy to cut into wedges for serving on a board or in dishes.
Good reading and sources
- Saint Agur Blue on WikipediaEncyclopedia
- More photos on Wikimedia CommonsPhotos and video
- Wikidata recordOpen data
The facts on this page come from the Wikipedia article "Saint Agur Blue", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). EveryCheese rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes. Recipes, ageing and customs differ from one dairy, valley or kitchen to the next. Folk beliefs are described as tradition, never as advice. If something is wrong, tell us. Last refreshed 2026-10-15.
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