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Saint-Nectaire

Saint-Nectaire
Homer Ectus / CC BY-SA 3.0

  • Made from pasteurized or unpasteurized cow's milk

  • Country of origin: France

  • Region: Auvergne

  • Family: Tomme

  • Type: semi-soft, artisan

  • Fat content: 45%

  • Texture: creamy, smooth and supple

  • Rind: washed

  • Colour: ivory

  • Flavour: grassy, mushroomy, nutty

  • Aroma: earthy, grassy, pungent

  • Vegetarian: no

  • Alternative spellings: St. Nectaire

St. Nectaire is a French semi-soft, washed-rind cheese from the Auvergne region of France. Made from the milk of Salers cows that feed on rich, volcanic pastures, St. Nectaire is both a fermier (farmhouse) and industrial cheese. The texture of St. Nectaire varies depending on whether the processes are artisanal (raw milk) or industrial (pasteurised milk).

AOC awarded, St. Nectaire fremier takes six to eight weeks to mature on rye straw mats, imparting a peculiar pungent smell to the cheese. It has a greyish-purple washed rind, dotted with white, yellow and red moulds when appropriately aged. The creamy, supple, silky-textured paste melts in the mouth to reveal flavours of nuts, hay, cellars and mushroom.

St. Nectaire fremier is easily recognisable by the oval label, while the industrial version is stamped with a square label. A glass of Bordeaux, Shiraz, Côtes d'Auvergne or Beaujolais and St. Nectaire will go hand-in-hand.

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