| SAINT NECTAIRE |
 Description:
Made from Salers cows
that feed on the very rich and perfumed volcanic pasture lands of the uplands
of the Auvergne region of France. The Saint Nectaire fermier (farm) cheese is
easily recognized by its green label. The aging process (affinage) is carried
out in old vine cellars.
Texture:
The natural rind, covered by white,
yellow or red mould according to the maturing period, hides a creamy and supple
pâte.
Taste:
At
maturity the thick rind gives off a subtle, slightly pungent smell of rye straw
and mushroom. The pâte should have a pronounced taste of nut, milk and
the lush pasture, lands of its origin. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| AOC
in |
 |
1955 |
| Weight |
 |
1700 g |
| Affinage |
 |
5 to 8 weeks |
| Pate
(dough) |
 |
Uncooked, pressed semi-hard cheese |
|
