Saint Agur

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.