Curé Nantais

From the artisanal heart of the Vendée, the renowned producer Beillevaire stands as a testament to time honoured French dairy craftsmanship. The story of Beillevaire began in 1980 with Pascal Beillevaire, whose mission was to craft true artisan butter following his family tradition. Today, the company is the only French dairy that still processes raw milk and churns its butter in wooden barrels, a method that preserves pure, vibrant flavours.

Their deep respect for tradition extends to their cheeses, including the Curé Nantais, a cheese of profound character and a true taste of the Loire Atlantique with a story as rich as its flavour. This cheese carries a legend from the French Revolution, created in Saint Julien de Concelles by a farmer who met a priest. Initially named Régal des Gourmets, it was later renamed to honour the clergyman. Since 1985, production has been in Pornic. This straw coloured cheese has a sticky, soft, supple texture and a washed rind made from raw cows milk.

Its character is defined by a distinctive smoky, slightly spicy flavour, a result of being aged on spruce boards and washed with salted water, giving it a rustic rind that encloses a smooth, delicately milky paste. To truly appreciate it, serve at room temperature. It is versatile, perfect with fresh pear or apple, whose sweetness balances its savoury, smoky notes. It also adds depth to tarts or gratins. We suggest pairing it with a crisp Muscadet or an aromatic Gewurztraminer for a perfect regional harmony.