Blue cheese is a flavour that divides opinion, but it’s important to note – not all blue cheeses are created equal. Many of us in the UK have grown up with Stilton as our benchmark for blue cheese, but so far as blue cheese goes, Stilton is among the most intense, salty blue cheese you’ll find anywhere. If that isn’t your bag, don’t be put off – you might still enjoy something smoother and more rounded, like Saint Agur. The French blue is produced in Auvergne in central France, and has a much creamier, softer flavour, with a little of the metallic piquancy that defines a good blue cheese.
Saint Agur’s creaminess makes it an excellent cooking cheese – it melts easily into sauces and soups and caramelises nicely under a grill if you crumble it over cheese on toast or a Welsh rarebit. Equally, it’ll hold its own in a salad, and you can crumb it into all sorts of different doughs and batters to flavour pancakes, breads, scones and more.
Aside from the classic Saint Agur wedge, the cheese is also available in a spreadable Saint Agur crème. This softer version is great for sauces and dips – you can stir it through pasta for an easy weeknight meal, or spice it up with all manner of things to make different dressings.
If you have a wedge or tub of Saint Agur sitting in your fridge and you’re looking for some recipe inspiration, you’ve come to the right place! Read on for some of our favourite Saint Agur recipes, including four festive dishes from the legendary Raymond Blanc.