The flavor is a wonderful combination of a summer pasture and sweet, fruity milk and it has an unmistakable smell of dark, damp cellar and rye straw, on which it is stored during the ripening process. About us It has enjoyed a registered designation of origin (AOC) since 1955, making it one of the oldest AOC cheeses. On May 6, 1919, it passed the first law for the Protection of the Place of Origin (A.O.C. In Europe, traditional food is a serious business, one that governments are committed to protecting. If a cheese has a uniform colour, it can't be sold as a Saint-Nectaire cheese. The Appellation was first recognized at a national level and awarded AOC status in 1955.[2]. For the best experience on our site, be sure to turn on Javascript in your browser. var curr_year = d.getFullYear(); The cheese has a fruity aroma, rich texture, and a sweet flavor that we have yet to discover in any other cheese. The affinage is cut short if it is decided that the flavour and scent are not developing sufficiently. The compressed cheese is called tome. For a fantastic combination, serve St. Nectaire on buttered bread with a steaming bowl of soup. The whole refined cheese must have less than 50% of dry-matter content. Saint-Nectaire is a semi-hard, double pressed farm cheese made in Auvergne from cow's milk and sold in the shape of a flat wheel. Saint Nectaire is a pressed, uncooked cheese made from pasteurized cow's milk, mainly of the Salers cows. The reference site for French dairy products. This law specifically defines the place of origin for a product, including province, region, and commune. Farmstead Saint-Nectaire cheese is always made of whole and unpasteurised milk, two times a day, right after each milking. This cheese is a non-baked cheese with compressed paste, made from cow's milk, mainly of Holstein and Montbéliarde and sometimes Salers. It was introduced to the royal court by the Marshal of France, Henri de la Ferté-Sennecterre, for whom the cheese is named. It goes extremely well with fruits, raw vegetables, olives, bread, and salami. St. Nectaire has been produced in the region of Monts-Dore in northern Auvergne for centuries. “La Maison du Saint-Nectaire”, or House of Saint-Nectaire, is located in the village of Saint-Nectaire, on the road of Murol. Salers cows were named after a village from the Middle Ages, situated in the heart of the mountains. In the winter the land is covered with deep snow and when summer arrives it brings very high temperatures. Saint-Nectaire is a French cheese made in the Auvergne region of central France. Copy & Enter One of These Codes During Checkout in Your Cart: $15 off any prepaid 6-shipment order: It is a museum, which shows the history and the methods of production of Saint-Nectaire. Its paste is of a shiny, creamy color that can sometimes reveal round fermentation holes. Box 1627, Lake Forest, CA 92609. By 1768, it was already widely recognized, as Legrand d’Aussy described the cheese in a story about his trip to Auvergne: "If someone wants to treat you to a feast, there is always going to be some Saint-Nectaire". It never weighs more than 1.850 kg (4.08 lb). To differentiate between products made from the two processes, farmstead cheeses are marked with a small oval label in green casein, while a square label is applied to industrial cheeses. Saint Nectaire is an ancient, natural-rinded, soft-textured monastery cheese with a mild and fruity flavor. It received the PDO label (Protected Designation of Origin) in 1955. Farmers and dairy producers can allow the “tome” to mature, or sell to cheese aging specialists. After each milking, and once the milk is pasteurised, rennet is added to the milk and renneted for a period of 30 to 40 minutes, whether it is an industrial or farmstead cheese. You're certain to enjoy this unique, fruity delight! The Saint-Nectaire is the first farmstead Appellation in France, in terms of volume. MonthlyClubs.com® All Rights Reserved. Saint Nectaire is an ancient, natural-rinded, soft-textured monastery cheese with a mild and fruity flavor. Its taste has a hint of hazelnut, due to the aromatic flora where the cheese ages. The cheese has a fruity aroma, rich texture, and a sweet flavor that we have yet to discover in any other cheese. The affinage (maturing process) starts for a duration of a minimum of 28 days, according to the specification (reduced to 21 days for the "petit-Saint-Nectaire"). It goes extremely well with fruits, raw vegetables, olives, bread, and salami. The cheese's name comes from the Marshal of Senneterre (a linguistic corruption of "Saint-Nectaire"), who served it at the table of Louis XIV. Once cut, the Saint-Nectaire has a soft, fluid and smelly paste, of a creamy colour. The next stage of the production is the picking up of the grains, which fall and are gathered to the tank bottom. A BBB Accredited business since 10/05/2005, © The next step is called ressuyage (lit. It has an uncooked semi-firm, pressed, supple and salted paste with a silk texture. The texture is semi-soft with small eyes in the paste. 1,7 kg en moyenne et 1,850 kg maximum, le petit saint Nectaire: 600 g. Got a question about French dairy products ? A cheese made in the Auvergne region of central France, https://en.wikipedia.org/w/index.php?title=Saint-Nectaire&oldid=984092200, Cheeses with designation of origin protected in the European Union, French products with protected designation of origin, Short description is different from Wikidata, Creative Commons Attribution-ShareAlike License, This page was last edited on 18 October 2020, at 03:35. St. Nectaire (meaning sweet nectar) has a similar smell to that of an extremely ripe nectarine, although the names are not related. Italy and Spain have since followed suit. It represents 6,500 tons per year, and the number of farmstead producers amounts to 240 farmers. Although this may sound punishing, the weather is actually ideal for both wine and cheesemaking. SAVE15, $30 off any prepaid 12-shipment order: The cheese has a rind that is similar on both sides, with few moulds. St. Nectaire is made from the milk of Salers (pronounced sal'air) cows, which have played a critical role in cheesemaking for hundreds of years. It is known for its creamy and unctuous paste and hazelnut flavour. A new appellation, “petit-Saint-Nectaire” (meaning "small Saint-Nectaire"), given to cheeses that weigh 600 grams, was later included in the specifications. It is always irregular and never all the same color. However, its paste has a mild, fresh, lactic aroma, with herbal notes and a nice hazelnut taste. caves of Valsassina…all in one shipment! cheese. While many cheeses have fruity essences, there aren't many with a flavor profile that is dominated by fruit flavors. Made from the milk of Salers cows that feed on rich, volcanic pastures, St. Nectaire is both a fermier (farmhouse) and industrial cheese. The cheese is made in a grassy and volcanic area, around the Pays des Monts-Dore. Its reputation as a cow-grazing homestead has made its way into French consciousness because many cheeses come from this famed region in the geographical heart of France. have earned us an A+ Better Business Bureau rating. The flavor of their famed milk is a result of both genetics and the rich, perfumed volcanic pastures they enjoy from April to October. Monts-Dore is known as "montagres à vaches," or "mountains for cows," as they provide summer pasture for herds raised primarily for milk and the production of cheese. There is a minimum of 45 grams of fat per 100 grams of cheese once the cheese is desiccated. For the best experience on our site, be sure to turn on Javascript in your browser. Then, the operator removes the whey that makes up for 80% of the initial volume of milk. St. Nectaire is an excellent choice for a cheese board, and makes an outstanding quiche. A whole cheese is only about eight inches in diameter and weighs about four pounds. It was introduced to the court of King Louis XIV by the marshal of France Henri de La Ferté-Senneterre (1600–1681),[1] where the cheese immediately gained the king's favour. It is produced in the Mont-Dore mountains, in the heart of the Auvergne volcanoes, in one of the smallest AOC zones of France. The cheese has been made in Auvergne since at least the 17th century. France was the first country to initiate this type of regulation. The appearance of the rind of Saint Nectaire can be very different according to its level of maturity. Moreover, the dairy industries and cheese factories produce 7000 tons. It is always irregular and never all the same color. Dip the bread and cheese in the soup and enjoy! Relatively soft and smooth. 13 to 14 L (3.4 to 3.7 US gal) of milk are necessary to the elaboration of a single cheese.