Saint Agur is a blue-veined cheese made from pasteurised cow's milk in the village of Beauzac in the mountainous French region of Auvergne. Since 1988, the Bongrain cheese company, now named Savencia Fromage & Dairy, has been manufacturing this double-cream cheese. This Blue cheese is ripened for 60 days in a controlled temperature and moisture level in the rooms, it develops a creamy texture and sharp, fruity yet mellow taste. Due to its creaminess, it melts and spreads easily. It can be used as a dip with crunchy vegetables or in gourmet sauce recipes. Saint Agur goes well with many wines like Brouilly, Jurancon, Porto, Chardonnay, Syrah or Banyuls and fruits such as walnuts, pears and figs.