Saint Nectaire

Region Milk Type Auvergne Cow Uncooked, pressed, semi-hard Fat Grade Affinage 45% AOC 3 weeks minimum

 

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About Saint Nectaire: Saint Nectaire is an ancient cheese, similar to cheeses made in monasteries. Only cheeses made on farms still follow the traditional methods.

Saint Nectaire making: The milk is coming from cows grazing in the mountains of Auvergne. It is heated and coagulated with rennet. The curd is pressed into the molds by hand. The cheese is then removed, salted and wrapped in cloth. Before the affinage, Saint Nectaire is pressed again. Finally, Saint Nectaire cheeses age in cellars for a minimum of three weeks.

Tasting Saint Nectaire: Saint Nectaire has a nutty and fruity flavor with a touch of salt and spice.

Tasting advice: Saint Nectaire is a good choice on a cheeseboard.

Saint Nectaire and wine: Light and fruity red wine such as Beaujolais (French Wine Guide)

More French Cheeses: Fourme d'Ambert , Roquefort