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Abbaye de Timadeuc
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Comte
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Cremeux de Saint Parthem
Cure Nantais
Dauphin
Delice des Fiouves
Ecir de l'Aubrac
Emmental
Epoisses de Bourgogne
Fourme d'Ambert
Fourme de Haute Loire
Fourme de Montbrison
Fourme de Rochefort
Fourmette Croix de Chazelle
Galette Lyonnaise
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Grana Padano
Laguiole
Langres
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Romans Part Dieu
Saint Felicien
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Saint Nectaire
Saint Paulin
Salers
Soumaintrain
Stilton
Taleggio
Tamié
Tomme d'Auvergne
Tomme de Savoie
Tomme Fraîche
Trou du Cru
Vacherin du haut Doubs - Mont d'Or
Valdeon
Vieux Boulogne

 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.
HOW TO EAT YOUR CHEESE
How to cut your cheese
Bordeaux St Estèphe, Pouilly
From Milk
Season for indulging
AOC in
1955
Weight
1700 g
Affinage
5 to 8 weeks
Pate (dough)
Uncooked, pressed semi-hard cheese


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