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Saint-Nectaire Definition # 329
A raw cow's milk cheese from the Auvergne region of France, Saint-Nectaire shows a pale pate with a silky texture and slight acidity, among flavors of sea salt and copper. The rind is generally a grey color, unless buying American Saint-Nectaire which sports an apricot-colored rind. The cheese is aged on rye straw mats for aging, a minimum of three weeks in almost 100% humidity. The summer months are the best time to find "fermeier" versions of Saint-Nectaire (those cheeses made in small dairies), but industrial versions are made all year long. Great pairing with Bordeaux varietal wines.
Entry Type:  Cheese Language:  French Alias / Translation:  None available Parent:  cheese Photos:  1 photo | Add your photo Recipes Using This Entry:  None available Contributors To This Entry: danapickell Food Encyclopedia Tools: Add a new entry Discuss this entry Edit this entry Encyclopedia FAQ Request removal of this entry View history for this entry	About The Food Encyclopedia: The content for the Foodgeeks.com Food Encyclopedia is completely edited and maintained by you, the Foodgeeks.com user. You may add a new entry or change any of the entries found here. The more effort any food geek spends on the encyclopedia, the better it will be for the entire Foodgeeks.com community.