Saint Agur Sucks Customer Reviews and Feedback
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”.
Ryan says"@AdamPasifull Ah, the rich man's mac n cheese! In no particular order Saint Agur, Brie, French Goat's Cheese, Gruye… https://t.co/pYTXoRw82c"
Catherine says"RT @gbchefs: This one is for all the blue cheese fans! Find out all you need to know about Saint Agur's incredible, creamy blue cheese and…"
Great British Chefs says"This one is for all the blue cheese fans! Find out all you need to know about Saint Agur's incredible, creamy blue… https://t.co/tDnDpTYc6i"
DEB says"@Jaynergeorge Just had some with Saint Agur. ??"
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