The Saint Nectaire is designated a French cow's milk cheese, after the city Saint Nectaire in the center of the Auvergne, about 30 km south of the regional capital Clermont Ferrand. The designation of the cheese after the city comes from Henri de la Senneterre (1600-1681). Today "Saint Nectaire" is a protected indication of origin; with this name of designated cheese may be manufactured only in 72 localities in the Puy de and CAN valley.

Saint Nectaire is manufactured made of thick milk of the cattle race "Salers". The thick milk is pressed with standard temperature, in order to separate as much as possible liquid. It is converted to of approx. 1.7 kg weight and 8 - 10 weeks is matured. The quality depends also on the season, as a best time applies the period of May until Octobers, as rather moderately applies January and February. At the end of maturing the Saint Nectaire has a yellowish-brownish to dark grey-spotted crust, which is hard with longer matured cheese depending upon ripe duration. Under - edible crust is lightyellow the cheese and from firmer, but soft cremiger consistency. Geschmacklich and geruchlich has the cheese a very own note, which can be described as and of mushrooms or sugar beets reminds. Depending upon Reifegrad and mark this taste is differently strong. In the Auvergne ranks the Saint Nectaire among the milder cheese places, even if it has a clearly more minted taste than about Brie or Camembert.

The cheese is partly manufactured by cheese factories industrially, partly relating to crafts from rural small firms. The latter carries the additive "more fermier" on the packing. In the year 2001 the total production of this cheese lay with approx. 13,000 tons.

Articles in category "Saint Nectaire (cheese)"

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