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Made from cows’ milk with added cream, this modern cheese was developed from an old monastery recipe as a cow’s milk alternative to Roquefort.
Made from cow’s milk in the Auvergne Rhone Alpes region of France, this modern cheese was developed from an old monastery recipe as a creamy cow’s milk alternative to Roquefort. The flavour has been developed using a combination of traditional blue moulds cultured on rye bread and modern cheese making techniques.
After three months maturation, the hexagonal shaped cheese develops a rich creamy texture and distinctive blue flavour.
Available in 2 formats:
2.3kg wheel St Agur 2.3kg Calendar Cheese Note 700314
125g slice St Agur 125g Calendar Cheese Note 700315