Saint Agur Sucks Customer Reviews and Feedback

From Everything.Sucks

Saint Agur is a blue cheese made with pasteurized cow's milk from the village of Beauzac in the Monts du Velay, part of the mountainous Auvergne región of central 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.

Johnathon P. Nelson from the United States shared in Amazon that is not the kind of cheese he prefers: “I had a sample of Saint Agur today, it is very creamy, maybe too much for my taste, I prefer a harsh bite like Danish blue or Stilton, with a low cream content preferably“.

Clary Sage an Ocado customer (a supermarket in the UK) regretted buying this cheese: “Saint Agur Yuk! Think the batch I had must've been off. It was just a runny, grey sludge. Won't be ordering again”.

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