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.

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