One of the great cheeses of France, Saint-Nectaire is made with milk from Salers cows that graze the rich and perfumed volcanic pastures of the uplands of the Auvergne region. The traditional methods of production have been AOC protected since 1955.
It has an orange rind with a bit of white pensillium, with a supple paste that mlets in the mouth.
FLAVOUR: At maturity, the thick rind gives off a subtle, slightly pungent aroma of straw and mushrooms, while the paste should have a pronounced taste of nut, milk, and lush pastures.
HOW TO SAVOUR: Eat on its own with crusty bread and any light fruity wines, especially Côteaux d'Auvergne and Côtes Roannaises.
