This is a beautiful semi-soft French cheese from the Avergne region, made from milk of Salers cows that feed on rich, volcanic pastures.
Our St. Nectaire is ‘fermier’ - meaning from farmhouses, artisan, not industrial. It takes about six to eight weeks to mature on rye straw mats, which gives the cheese a peculiar pungent smell. The rind is a greyish-purple and shows dotted yellow, white and red moulds when aged appropriately.
This cheese is creamy, silky and supple - paste-like. It melts in your mouth revealing flavours of nuts, mushroom and hay. Pairs very well with a glass of Bordeaux.