DESCRIPTION

From the mountains of Auvergne comes this lesser known but still delicious blue cheese!  Long ago Roquefort cheese enthusiasts would put a little butter on top of a slice of Roquefort to mellow its sharp flavor.  This gradually led to the idea of making Roquefort but with cow's milk, and thus St. Agur was born.  But don't underestimate this cheese as it ages its flavor can still develop some character and a spicy backbone.

ORIGIN

France

MILK TYPE

Cow

RAW MILK OR PASTEURIZED?

Pasteurized

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

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• Cheese Plate - don't recommend using in a cheese board.
• Pairings - this cheese is a secret ingredient among many chefs for recipes involving blue cheese ranging from savory tacos to sweet biscuit recipes to a tasty sandwich!

SUBSTITUTES

Fourme d'Ambert or Gorgonzola

INGREDIENTS

Pasteurized cow milk, cheese culture, salt, penicillium roqueforti, rennet (animal)