Saint Agur is a blue cheese made from pasteurised cow's milk in the village of Beauzac from the mountainous French region of Auvergne. Since 1988, the Bongrain Cheese Company has been manufacturing this double-cream cheese.The cheese is suitable for vegetarians, as vegetarian-based rennet is added. Ripened for 60 days, the cheese develops a stronger and spicier taste as it ages. Saint Agur comes in various sizes and consistencies to meet all desires. It has no rind, but comes packed in a protective tub or portion packaging for public catering.Saint Agur is a unique combination of smooth, creamy texture with salty and tangy taste, though not as salty as traditional blue cheese. It is more rich and buttery with a subtle spicy 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. If you love the flavour, simply snack on the portions whenever you feel hungry.Saint Agur goes perfectly with many wines like Brouilly, Jurancon, Porto, Chardonnay, Syrah or Banyuls and fruits such as walnuts, pears and figs.
This celebrated cheese has won many medals including silver at the 2014 World Cheese Awards.

Saint Agur

Bongrain

Brillat-Savarin is a triple cream dessert cheese that was created by cheese-maker Henri Androuët in the 1930s. It is named after 19th century gastronome and epicure, Jean Anthelme Brillat-Savarin. It is an industrial cheese produced by three dairies situated in the Ile de France region. Since classified as a triple cream cheese, Brillat-Savarin has a fat content of at least 75% achieved by adding rich, luscious cream to whole milk. Young cheeses taste similar to fresh cheese but usually they are matured for about four to five weeks to develop more complex flavours. A matured Brillat-Savarin has a typical white, bloomy rind with an interior paste that is buttery-white in colour. The texture is dense, moist, and slightly chalky with enough lusciousness and creaminess for a triple cream cheese. Flavours are of butter, salt and cream with hints of mushroom, nuts and truffles. Brillat-Savarin pairs well with Pale Ale and Champagne and sometimes with a Domaine Chandon Rosé or a Viognier. This cheese is also sold by whole foods with a truffle addition/amendments.

Brillat-Savarin

Fromagerie Lincet

Époisses de Bourgogne is a soft cow’s milk cheese produced by Jacques Hennart in the village Époisses, France.

Commonly called as Époisses, the cheese has creamy, chewy and firm texture. With a distinctive soft red-orange colour, it is categoried as a smear-ripened cheese washed in marc de Bourgogne. It takes at least 6 weeks to mature fully.

Despite its pungent smell, the cheese has a spicy, sweet and salty flavour. It goes well with Trappist beer and Sauternes.

Époisses de Bourgogne

Fromagerie Berthaut

La Tur is a soft-ripened cheese made from a blend of sheep's, cow's and goat's milk. It is produced by Caseficio dell'Alta Langa in the Alta Lange region of Italy. The cylinder shaped cheese is a light straw yellow colour with an edible soft and wrinkled rind. La Tur tastes of the sweetness of cream and butter, followed by acidic notes and yeasty flavours.
It goes with a wide variety of wine pairings, especially those with floral or honey notes.

La Tur

Caseificio dell'Alta Langa

Vacherousse d’Argental is a pure cow’s milk brie-style cheese made in the Lyon region of France. Its bloomy white rind is edged in orange and when perfectly ripe will sink slightly around the perimeter. The flavor is milk with hints of meadow and the rind is not at all bitter.

The texture is creamy and velvety at its peak ripeness like most brie-style cheese. Pair Vacherousse d’Argental with a nice dry white wine to cut through its richness.



Vacherousse d'Argental

Fromagerie Guilloteau

Fromager d'Affinois

Formagella is a classic Swiss-Italian Brie style cheese produced by Nicasio Valley Cheese Company in Nicasio, California. Made using 100% organic cow's milk, this soft, bloomy rind cheese is aged for at least two months to develop a mild aroma and open-textured paste with eyes throughout the paste. The flavours are rich with notes of mushrooms, toasted pine nuts and butter.
Formagella is perfect for cheese board and can be served with asparagus frittata, salad. Try pairing Formagella with a dry Riesling or Muscat or white wine.

John Chen

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