Saint nectaire fermier AOP/ 1.6kg / Cow/Raw/Animal Rennet / Soft natural/ Auvergne / 27% fat /Cellar smell, earthy, lactic, delicately fruity and nutty yet.
This traditional Auvergne cheese hides under its rustic-looking rind, a soft and supple paste which was already the delight of Louis XVI. He was introduced to the King's court thanks to the Maréchal de France, Henri de la Ferté-Sennecterre.
It is produced in the Mont-Dore massif, in the heart of the Auvergne volcanoes, in one of the smallest AOC zones in France. It has benefited from an Appellation d’Origine Contrôlée since 1955, making it one of the oldest.
Mucor, the brown mould that makes its rind, is very much unwanted in cheese production yet without it Saint Nectaire, and others like Tomme de Savoie, wouldn't be. Its paste is bright cream in colour and may have a few round fermentation holes. It is nutty and grassy with cave notes. At it's best, late Spring and late Autumn.
Fresh apples, red fruits are good companions, great for a nibble.
With ot without the rind?
Try solely the paste at first, once you have familiarised yourself with its taste try with the rind. It is edible but not to everybody taste. If you want to get rid of some of the bitterness it provides scratch off some of the rind before eating!
Enjoy with a light fruity red wine like a beaujolais.
Saint Nectaire fermier AOP
Milk, Lactic ferments, Salt, Animal rennet.