Saint Agur Recipe
One of our house favorites. This double cream blue cheese from the Auvergne region of France offers great depth of flavor and spiciness of the blueing. You are left with a creamy finish that leaves you wanting more.
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Ingredients
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Cheese and accompaniments
Garnish and finishing
Method
Prepare cheese and accompaniments
- 1
Temper the cheese
Take the 8 oz Saint Agur out of the refrigerator 30–45 minutes before serving and leave it covered at room temperature. This primes the double-cream cheese to soften and develop its full flavor and creamy texture.
- 2
Toast the walnuts
While the cheese is tempering, preheat a small skillet over medium heat. Add the 1/2 cup walnuts and toast, stirring frequently, for 3–4 minutes until fragrant and slightly darker. Remove from heat and let cool. Halve any large pieces if needed.
- 3
Prepare fruit and crackers
Wash the grapes and pear. Core the pear and slice thinly (about 1/8 inch / 3 mm). Arrange 24 crackers or baguette slices on a serving board along with the pear slices and grapes. If using cornichons, drain and place them in a small bowl.
Assemble and finish
- 4
Plate the Saint Agur
Place the tempered Saint Agur on the center of the serving board. If the wheel is whole and firm, score the rind lightly with a knife into wedges so guests can ease pieces off; alternatively, pre-slice into 8 wedges for easier serving.
- 5
- 6
Drizzle and season
Lightly drizzle 2 tablespoons of honey over a small portion of the cheese or serve the honey in a small ramekin alongside. Optionally drizzle 1 teaspoon olive oil over a few pear slices for shine. Finish with 1 teaspoon cracked black pepper sprinkled over the cheese and tuck 4 fresh thyme sprigs around the board for aroma and garnish.
- 7
Serve
Provide a separate small cheese knife for Saint Agur and small spoons for the honey. Encourage guests to pair a piece of the creamy, spicy blue cheese with a pear slice or cracker and a walnut for balanced bites. Replace any accompaniments as needed while serving.