Saint-Nectaire

Saint-Nectaire

Saint-Nectaire is a French cheese made in the Auvergne region of central France. The cheese is named after the small town of Saint-Nectaire, where it is produced. It is a semi-soft, washed rind cheese made from cow's milk, and is known for its creamy and nutty flavor.

History

The cheese has a long history dating back to the 17th century. It was originally made by the farmers in the region, who would milk their cows and then make the cheese in their own homes. The cheese was then aged in cellars, which gave it its distinctive flavor. The cheese gained popularity in the 18th century when it was served at the table of Louis XIV, the King of France.

Production

The production of Saint-Nectaire is regulated by the Appellation d'Origine Contrôlée (AOC), which ensures that the cheese is made in a specific geographical area, using traditional methods. The milk used to make the cheese must come from cows that graze in the designated area, and the cheese must be aged for at least 28 days.

Characteristics

Saint-Nectaire is a medium-sized cheese, with a diameter of about 21 cm and a height of 3-3.5 cm. The rind is natural and can range in color from white to gray to brown. The paste is creamy and supple, with small holes. The flavor is complex, with notes of hay, mushroom, and nuts.

Serving

Saint-Nectaire is often served at room temperature and can be enjoyed with a variety of foods. It pairs well with bread, fruits, and nuts, and can also be used in cooking. It is often served with a glass of red wine from the Auvergne region.

See also

• List of French cheeses
• Auvergne (region)

‎