Maturation: minimum 28 days
Cheese Type: Uncooked, Pressed cheese
Called rye cheese in the Middle Age because it was ripened on rye straw, Saint-Nectaire production stretched from Mont-Dore in the mountains of Auvergne to Aubrac. Saint-Nectaire was first used by peasants to pay their taxes. It was introduced to the court of King Louis XIV by the marshal of France Henri de La Ferté-Senneterre, where the cheese immediately gained the king’s favour.
Saint-Nectaire AOC has a creamy paste with hazelnutty, herbal, and undergrowth flavours. The smell of the rind is typical from its ripening process, it smells the mushroom, cellar, and hay.
Try it with a warm lentils salad, shaved carrots or even walnuts !
Store in the fridge, wrapped in cheese paper, and consume within a few days.
Red wines (Cotes du Rhone, Beaujolais, Bordeaux)
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
To show you our gratitude and that you are very special to us, this special VIP rank gives you an exclusive access to the Shop at the Monthly Offer’s price, for a period of one year!
We may also provide you with other benefits along the way, like invitation to our private events and tastings.
Your Cheese Club Team