Saint Agur is a blue cheese made from pasteurized cow's milk from a village in the French region of Auvergne. Vegetarian-based rennet is added and the cheese is ripened for 60 days, during which the cheese develops a stronger and spicier taste as it ages. Saint Agur is not as salty as traditional blue cheese, yet it is more rich and buttery. It is a unique combination of smooth, creamy texture with a subtle salty and tangy taste. Due to its creaminess, it melts and spreads easily.