This accessible French blue cheese stands out for its creamy character, despite its spicy blue vein flavor. Due to being made with cow's milk, the cheese is milder than, for example, Roquefort. The milk for the production of Saint Agur comes from 300 farmers in the Auvergne, and the cheese is partly matured in a coating of paraffin, which keeps the moisture in the cheese. This is partly the secret of this super creamy cheese.
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