Creamy French blue: spreadable, buttery, and gently peppery.
Saint Agur, a creamy double-cream blue from Auvergne, France. Spreadable, buttery, with a gentle peppery finish. Order online.
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Saint Agur is a French double-cream blue from the village of Beauzac in the Auvergne, the mountainous region that gave the world Roquefort, Fourme d'Ambert, and Bleu d'Auvergne. Pasteurized cow's milk is enriched with cream before the curd is set, which pushes the fat content up into double-crème territory and gives the cheese its signature ivory paste.
The texture is soft and spreadable, almost like a whipped cultured butter, shot through with fine blue veins from Penicillium roqueforti. On the palate it opens with rich cream and a buttery sweetness, then the blue kicks in as a gentle peppery pull on the back of the tongue. Less salty than most blues, which is the whole point: the cream stays in the foreground and the piccante finish settles in slow.
This is the blue for people who think they don't like blue cheese, and also the one blue lovers reach for when they want something that spreads on a cracker instead of crumbling on a board. Cream-forward, gently spicy, and sits right in that sweet spot between rich and approachable.
Soft and spreadable, almost like whipped butter under the knife. The cream enrichment gives it a smooth, ivory paste shot through with fine blue veins that hold their shape but melt the second they hit your palate.
Rich and buttery on the front, with the blue showing up as a gentle peppery pull rather than a sharp bite. Less salty than most blues, which lets the cream do the talking.
Mid-length finish that settles into a soft peppery warmth and a clean dairy sweetness. The blue lingers but never turns aggressive.
Heavy on the fresh-cream and cultured-butter notes thanks to the added cream. Reads almost like a triple-crème with blue veining running through it.
A quiet brown-butter note underneath the cream, but nuttiness isn't the headline here.
A whisper of cave and damp paper from the blue mold, but it stays in the background. This isn't a barnyardy blue.
A controlled peppery bite from the Penicillium roqueforti veining that sits in the back of the palate. Warm rather than sharp.
Natural rind
Soft natural rind, edible but typically trimmed. Adds a touch of earthy mineral to the otherwise cream-forward paste.
Saint Agur stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
The richness and gentle pepper of Saint Agur want a sweet partner. Sauternes and Port lean into the cream, while Champagne cuts through the fat and a late-harvest Gewürztraminer plays off the blue.
Soft, ripe fruit and honey balance the peppery blue veining without overpowering the cream-forward paste. Walnut bread gives it a sturdy base for spreading.
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“A double-cream blue built to bridge the gap between rich, spreadable triple-cremes and the sharper, saltier classics of the Auvergne — approachable without being timid.”
Pasteurized cow's milk enriched with cream, inoculated with Penicillium roqueforti, formed into hexagonal wheels and aged roughly 60 days in humid cellars.
Hand-cut to order the day it ships. Packed cold for overnight delivery.
Taste it for yourself →Cold-ship 2-day overnight nationwide
