The appearance of the rind of Saint Nectaire can be very different according to its level of maturity. Its smooth, buttery texture and pungent aroma are characteristic of many good French cheeses. Saint-Nectaire is a French cheese made in the Auvergne region of central France. At that time, the Saint-Nectaire cheese was only produced on farms from milk from their own cows. St. Nectaire is a French semisoft, washed rind cheese from the Auvergne region of France. cheese. A whole cheese is only about eight inches in diameter and weighs about four pounds. The “petit-Saint-Nectaire” is 12 to 14 cm (4.7 to 5.5 in) wide, 3.5 to 4.5 cm (1.4 to 1.8 in) thick, and the weight doesn't exceed 0.650 kg (1.43 lb). Its grayish-purple rind is covered with white, yellow, and red mold spots, a result of the wild grasses that the Salers cows eat during summer and autumn. There is a minimum of 45 grams of fat per 100 grams of cheese once the cheese is desiccated. Its reputation as a cow-grazing homestead has made its way into French consciousness because many cheeses come from this famed region in the geographical heart of France. It goes extremely well with fruits, raw vegetables, olives, bread, and salami. The Marshal of Senneterre was also responsible for the introduction of the cheeses Cantal and Salers. Relatively soft and smooth. It was also called “rye cheese”, as it was matured on rye. About us The cheese has a fruity aroma, rich texture, and a sweet flavor that we have yet to discover in any other cheese. For the best experience on our site, be sure to turn on Javascript in your browser. St. Nectaire has been produced in the region of Monts-Dore in northern Auvergne for centuries. The flavor is a wonderful combination of a summer pasture and sweet, fruity milk and it has an unmistakable smell of dark, damp cellar and rye straw, on which it is stored during the ripening process. It is a museum, which shows the history and the methods of production of Saint-Nectaire. Dip the bread and cheese in the soup and enjoy! In 1996, a Protected Designation of Origin (PDO) was given to Saint-Nectaire, extending name protection to the entire European Union. The whole refined cheese must have less than 50% of dry-matter content. St. Nectaire is made from the milk of Salers (pronounced sal'air) cows, which have played a critical role in cheesemaking for hundreds of years. It has enjoyed a registered designation of origin (AOC) since 1955, making it one of the oldest AOC cheeses. Depending whether the processes are artisanal (raw milk) or industrial (pasteurised milk), the texture attributes in St. Nectaire are vastly different. For example, it must be made of cow's milk in a specifically delimited area in the Monts-Dore region. SAVE35, $15 off any prepaid 6-shipment order: The affinage is cut short if it is decided that the flavour and scent are not developing sufficiently. The cheese are aged on rye straw. "re-wiping"), when the cheese is unwrapped, and stored in a cold room, at 10 °C (50 °F), with between 40% to 60% relative humidity. The rind of this relatively soft, smooth cheese has a typical earthy aroma. The tome is then wrapped into linen, a little casein stamp (oval or square) is put on top of it, and the cheese is salted (with some brine). Its paste is of a shiny, creamy color that can sometimes reveal round fermentation holes. Its smooth, buttery texture and pungent aroma are characteristic of many good French cheeses. To differentiate between products made from the two processes, farmstead cheeses are marked with a small oval label in green casein, while a square label is applied to industrial cheeses. It can be used in tarts, pies and buns. The cheese is made in a grassy and volcanic area, around the Pays des Monts-Dore. You're certain to enjoy this unique, fruity delight! The texture is semi-soft with small eyes in the paste. Although this may sound punishing, the weather is actually ideal for both wine and cheesemaking. A BBB Accredited business since 10/05/2005, © On May 6, 1919, it passed the first law for the Protection of the Place of Origin (A.O.C. It can show white, brown or gray spots on a pinkish-orange base. The region authorized to produce Saint-Nectaire includes a total of 72 villages, 52 of which are in Puy-de-Dome (including the village of Saint-Nectaire) and 20 of which are in Cantal.
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