Saint Agur is a veined cheese (commonly known as blue) produced in Auvergne. Made with pasteurized milk, Saint Agur is especially creamy and tender and features subtle, characteristic aromas that make it unique and distinguished. Saint Agur comes in foil that keeps out light and helps keep it moist.
Rich in history and flavour, OKA cheese is perfected in the cellars of the Fromagerie d'Oka, still crafted according to the original recipe handed down from the monks of the Oka Abbey. In addition to its legendary, distinctive aroma, the washed, amber-coloured rind offers a subtle taste of butter. This little treat is also available in individual portions.