SAINT NECTAIRE PDO
Saint Nectaire, a famous cheese from Auvergne
Made from cows that feed on the very rich and perfumed volcanic pasture lands of the uplands of the Auvergne region of France. As a fromage fermier (farm cheese), the Saint Nectaire is easily recognized by its green label. The caving process of the St Nectaire is carried out in old vine cellars. At maturity, the cheese’s thick rind gives off a subtle, slightly pungent smell of rye straw and mushroom.
How to eat St Nectaire? The pate should have a pronounced taste of nut, milk and the lush pasture, lands of its origin. The natural rind, covered by white, yellow or red mould according to the maturing period, hides a creamy and supple pate.
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200 g (7 Ozs)
Description
- Weight: 200 g (7 Ozs)
- Refining: 5 weeks. For US delivery maturing extended over 60 days
- Cheese: Pieces
- Milk: Cow
- Treatment: Raw milk
- Dough: Uncooked, pressed semi-hard cheese
- Season(s): Spring, Summer, Fall
Ingredients:
Cow raw milk, salt, lactic ferments, rennet
Wine and cheese pairing
- RED WINE: Côtes d'Auvergne (cépage: Gamay Noir)
Nutritional values
- FOR 100G
- Energy (KJ): 1410
- Energy (KCAL): 339
- Lipides (G): 26.9
- Saturated fat (G): 17.8
- Carbohydrate (G): 0.228
- Sugar (G): 0.228
- Proteins (G): 24.4
- Salt (G): 1.4
- Ferment: Yes
Allergens
- Allergens: Milk and derivatives Egg and by-products of the egg Nut