Saint Agur – Cheese of the Month

Saint Agur
Steamed Baby Beets
Candied Walnuts
Frisée and Garlicky Red Wine Vinaigrette
Serve with Crusty Baguette
This delightful salade composée has a wide variety and balance of colors, flavors, and textures. Yet it was very simple and fast to compose! The earthy baby beets and sweet crunchy walnuts were purchased ready to serve. The tangy vinaigrette is made in a jar with minced garlic and shallot, premium red wine vinegar, olive oil, salt and pepper. Just shake well and pour the vinaigrette over the beets and frisée. Slice a piece of creamy, buttery St. Agur and serve with crusty French bread. Voilà!

Melissa’s brand peeled baby red beets are grown in France. They are trimmed, peeled, steamed and ready to serve from the vacuum sealed package. For full flavor I like them at room temperature.
St. Agur (pronounced Sant ah-GOOR) is made from pasteurized cow’s milk in the French village of Monts du Velay. It is very buttery, delicately sharp, and not too salty in comparison to other blues. Due to its creaminess, it seems to melt away in the mouth. A very well-balanced cheese, St. Agur is sowed with the penicillium roqueforti, and one, I think, even those who are not bigs fans of blue could enjoy. For more about St. Agur, please visit the Ile de France website here.

Cheese of the Month
Cheese Quote

“How can you govern a country which has two hundred and forty-six varieties of cheese?”
“Comment voulez-vous gouverner un pays qui a deux cent quarante-six variétés de fromage?”
Charles de Gaulle
1962
Do you have a favorite cheese?

11 thoughts on “Saint Agur – Cheese of the Month”

  1. St. Agur is a new one to me, but it looks luscious – as does the entire salad – beets are a favorite. I like the candied walnuts and frisee in there too.

  2. I've got to see it my local whole food's has this in the cheese section. My fav cheese has always bee swiss on manchego. But I do like most cow's cheese.

    I'd love to try making candied walnuts.

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