£5.34
Experience the mild and spreadable texture of Saint Agur Blue Whipped Cheese, a creamy blue cheese from France. It's perfect for snacks and easy to use on crackers or baguettes.
- Contains 22.5% blue cheese made from pasteurised cow's milk for authentic flavour.
- Provides approximately 4 servings of 30g per 130g pot.
- Made with pasteurised milk and cream from France, ensuring quality.
- Has a unique moussey texture that's whipped for smooth spreading.
- Keep refrigerated and enjoy as a delicate spread for various foods.
- £5.34
- £5.34
- Unit price
- per
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Description
xSaint Agur Blue Whipped is the great taste Saint Agur in a milder, spreadable format. Deliciously whipped to create a unique moussey texture, enjoy this delicate spread that's perfect on a cracker or a slice of baguette.
Features: Whipped cream cheese with Saint Agur, Perfect for spreading or dipping, The milder way to enjoy Saint Agur Blue Cheese.
Country of origin: France.
| Typical Values | per 100g | per 30g |
|---|---|---|
| Energy | 1127kJ/ 272kcal | 338kJ/ 82kcal |
| Fat | 24.2g | 7.3g |
| of which saturates | 16.8g | 5.0g |
| Carbohydrate | 3.6g | 1.1g |
| of which sugars | 2.4g | 0.7g |
| Protein | 10g | 3g |
| Salt | 1.1g | 0.3g |
This pot contains approximately 4 servings of 30g.
Storage: Keep Refrigerated.
Package type: Tub.
Recycling information: Foil - Recycle; Lid - Recycle; Sleeve - Recycle; Tub - Recycle.
Other Information: Usage: 4 Servings.
Ingredients: Pasteurised Milk and Cream from France, Blue Cheese made from Pasteurised Cow's Milk (22.5%), Milk Proteins, Salt (1,1%).
Allergen Information: Contains Milk, May Contain Nuts. Produced in a factory that uses Nut ingredients.
Dietary Information: Contains Milk.
Brand details: Saint Agur is a blue cheese from the Auvergne region in central France. The area is renowned for its production of blue cheese that has been passed down for centuries. The milk used comes from local Montbeliarde cows, a breed known to provide milk rich in proteins that are perfect for Saint Agur's creamy texture. Each cheese is salted by hand during production to help bring out its unique flavour. The cheese is then repeatedly pierced with needles during the first weeks of the maturation process to trigger the development of its signature blue veins. The final step is to ripen the cheese for around 2 to 3 months where it develops its delicious taste and perfectly creamy consistency.
