Saint Agur was born in the heart of the Auvergne in the Monts du Velay in the Fromagerie de la Vallée de l'Ance. Its secret? Its slow maturation, which lasts ten weeks in cellars with very specific temperature and hygrometry. This is how Saint Agur acquires its blue and ivory-coloured paste, its fruity taste and its melting texture. Today it is still salted by hand at the Beauzac cheese dairy.
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Ingredients:
Pasteurised cow's milk from France, salt, ferments.
Nutritional values
average per 100g
Energy (kJ) / (kcal): 1493/361
Fat (g): 33
of which saturated fatty acids (g): 23
Carbohydrates (g): 0.5
of which sugars (g): 0.5
Protein (g): 16
Salt (g): 2.2
