Where is Saint Nectaire cheese from?
Auvergne
St. Nectaire is a French semisoft, washed rind cheese from the Auvergne region of France. Made from the milk of Salers cows that feed on rich, volcanic pastures, St. Nectaire is both a fermier (farmhouse) and industrial cheese.
What does Saint Nectaire cheese taste like?
St. Nectaire (meaning sweet nectar) has a similar smell to that of an extremely ripe nectarine, although the names are not related. The cheese has a fruity aroma, rich texture, and a sweet flavor that we have yet to discover in any other cheese. You’re certain to enjoy this unique, fruity delight!
Is St Nectaire pasteurized?
Saint-Nectaire is a French cheese made in the Auvergne region of central France. The cheese has been made in Auvergne since at least the 17th century….
| Saint-Nectaire | |
|---|---|
| Region, town | Auvergne, Saint Nectaire |
| Source of milk | Cow |
| Pasteurised | Depends on variety |
| Texture | Semi-soft washed rind |
Do you eat the rind of St Nectaire?
St. Nectaire lingers in the mouth with a green vegetable after-taste. The cheese has a smooth and pasty texture. The natural rind is edible, but gritty; it adds a strong mushroom flavor to the cheese.
How is Saint Nectaire cheese made?
St. Nectaire is a French semisoft, washed rind cheese from the Auvergne region of France. Made from the milk of Salers cows that feed on rich, volcanic pastures, St. Nectaire is both a fermier (farmhouse) and industrial cheese.
How do you eat St Nectaire cheese?
When serving, Saint-Nectaire goes well as a snacking cheese with fruits, hard crusted breads, meat, and fresh vegetables. It is a good cheese to eat with hearty red wines such as a Beaujoalis, a Chianti or a Rhône red.
How do you eat St Nectaire?
How long does Tomme de Savoie last?
Tomme de Savoie, like most Tommes, is usually made from the skim milk left over after the cream is used to make butter or richer cheeses. As a result, the cheese has a relatively low fat content (between 20 and 45%)….
| Tomme de Savoie | |
|---|---|
| Pasteurized | No |
| Texture | Semi-soft |
| Aging time | 10 weeks |
| Certification | PDO 1992 |