I started out with some Camenbert a few weeks back and it turned out great so I was hooked. The cheese that I really love is creamy Gorgonzola or Saint Agur so I thought I give that a try. My approach was a bit experimental but I thought what the heck and bought a wedge of Saint Agur and followed a Camenbert recipe but substituted the prescribed candidum with a bit of Saint Agur mold.
After two weeks it turned out to be a fully blue/white mold covered Camenbert.
Two questions:
How safe are they to eat? (I tried a bit today ::) )
and
What is the best way to produce a cheese that approximates a Saint Agur?
Thanks! And happy new year everyone,
Stefan
Hi, Stefan,
I'm new myself so can't offer any advice but, that sounds like a successful experiment. How did it turn out? Were you brave enough to eat more of it?
Are you making something else now? I am in the process of making my first Cam - hope mine is as successful as yours! :D
As long as you followed sanitary procedures adding the culture will not harm the cheese so it should be perfectly safe to eat. Lot of folks create a culture from store bought cheeses. Good job.
Hiya All,
sorry to resurrect an old thread but it's the only result from a search for "Saint Agur" - my favourite blue.
Looking at the on-line information this is a Double Cream Cheese with no rind. Any suggestions how the blue marbling might be achieved on a cheese not left out to "air"? It has no obvious voids or cracks like a Stilton so I'm not sure how the blue develops without air.
For those of you who have yet to try St. Agur - give it a go - it's better than Fourme d'Ambert with a lovely creamy taste.
Cheers, GD.
Hi There
It's been a long time since your post, so this may be in vain. But did you succeed in making a St Agur like cheese? I've got a double cream blue in the wine fridge at the moment.
I tasted a St Agur for the first time about 2 weeks ago. I can vouch that it's delicious. If my gorgo's taste half as good, I'll be pleased.