Saint Agur is a blue cheese made from pasteurized cow’s milk having 60% butterfat in the Auvergne Region of France. On account of the high fat content, it certifies as a double-cream cheese that spreads perfectly & melts well. The cheese is suitable for vegetarians, as following pasteurization; a vegetarian-based rennet is added. Ripened for 60 days, the cheese develops a stronger and spicier taste as it ages. It is not as salty as a traditional blue cheese, but is rich and buttery with a subtle spicy taste.