Discover the magic behind Michelin starred chef Raymond Blanc’s favourite blue cheese
A French speciality cheese that isn’t afraid to break the mould, Saint Agur offers a wonderfully unique take on the classic blue – just ask Raymond Blanc
Let it be known, when it comes to cheese, not all blues were created equal – and that’s especially true of Saint Agur. With its punchy, tangy flavour and luxurious, creamy texture, this delectable blue is decidedly different to the other varieties you might find on the market, it’s fast become the UK’s – and legendary chef Raymond Blanc’s – favourite blue cheese brand.
Saint Agur was perfected by the cheese masters of Beauzac, a small village in Auvergne, France, many years ago. To this day, passionate craftsmen remain the guardians of this cheese, which is renowned for its vibrant blue mould and delicious flavour. Indeed, every step of the production is a true labour of love, right down to the milk used to make the cheese. Every drop comes from the local Haute Loire Dairy’s Montbéliarde cows and every wheel is salted by hand during production.
During the first few weeks of the maturation process, the cheese is repeatedly pierced with needles to allow oxygen to flow and to trigger the development of its signature blue veins. It’s then ripened in a controlled environment for 10 weeks to develop its pleasantly sharp taste and perfectly soft consistency.
Raymond's choice
If anyone can appreciate the time and love that goes into making Saint Agur, it’s two Michelin star chef Raymond, for whom cheese has long been a dinner table staple. From when he was just a small boy, Raymond recalls every family meal ending with dairy delights from the local fromagerie.
“A cheeseboard was always on the table. Every day, we would eat soup, and then follow it with a selection of beautiful cheeses,” he says. The culinary extraordinaire also has a real affinity for blue cheese, which was intrinsic to his mother’s signature cheese soufflé. “My mum would make this crusty, delicious cheese soufflé and always finish it with a crumbling of blue to give it more acidity. It was so special.”
– Raymond Blanc OBE
And if there’s one blue cheese the chef simply couldn’t live without, it’s Saint Agur. “I have huge admiration for the way Saint Agur is made. It corresponds with all of my values as a craftsman – and these values are simple. You want provenance, purity, nobility of the product and something that’s made close to home with local values.
“In Beauzac, the little village where the cheese is made, all of the Montbéliarde cows graze outside. They really do give the best flavour and the best richness of the milk, which is then transformed by these amazing craftsmen and women. For me, Saint Agur has serious character and stands amongst the best blues in the world. As a chef, what I look for is taste and texture and it has got it all. It’s simply a joy to eat.”