St. Agur Lb
$34.99
Saint Agur is a blue cheese made from pasteurized cow's milk, enriched with cream, and contains 60% butterfat, qualifying it as a double-cream cheese.
Lb Pc
From the village of Beauzac in the Monts du Velay, part of the mountainous Auvergne region of central France.
Developed in 1988 by the cheese company Bongrain
Aged for 60 days in cellars, the cheese becomes stronger and spicier as it ages.
The moist, rich, white cheese has characteristic olive green mould veins throughout and a smooth, creamy texture with a subtle mild spicy taste resembling a softer, and finer Roquefort in presentation and taste.
It is not as salty as more traditional blue cheese, and its tangy and creamy nature are balanced so not to overpower with a sharp bite, although this is dependent in the age of the cheese.
It's double-cream nature, makes this cheese easily spread and also melts well.
Lb Pc
From the village of Beauzac in the Monts du Velay, part of the mountainous Auvergne region of central France.
Developed in 1988 by the cheese company Bongrain
Aged for 60 days in cellars, the cheese becomes stronger and spicier as it ages.
The moist, rich, white cheese has characteristic olive green mould veins throughout and a smooth, creamy texture with a subtle mild spicy taste resembling a softer, and finer Roquefort in presentation and taste.
It is not as salty as more traditional blue cheese, and its tangy and creamy nature are balanced so not to overpower with a sharp bite, although this is dependent in the age of the cheese.
It's double-cream nature, makes this cheese easily spread and also melts well.