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Saint Agur

Saint Agur

Brand name of a blue cheese from Auvergne, industrially produced from pasteurized cow milk

Ivory-colored, creamy interior, regularly streaked with blue mold veins. Thin, natural rind

Fat content: 60 % fat, dry weight

Taste: spicily mild, not too distinctive hints of blue mold, very creamy, full-bodied

Ripening time: 2 months

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