St Agur

St Agur                                                                   Cow’s Milk                            Beauzac, France

Developed in 1988 by the cheese company Bongrain, it is made from pasteurized cow’s milk, enriched with cream and contains 60% butterfat qualifying it as a double cream cheese. Aged for 60 days in cellars the cheese becomes stronger and spicier as it ages. The moist, rich, white cheese has characteristics of olive green mould veins throughout.

Wine Pairing: Liqueur Verdelho or Cane Cut Traminer