- Selection n° 4 -

Le Curé Nantais

Le Curé Nantais is known as the “first cheese of Brittany”, and under its odorous washed rind offers a delicate and soft paste. This old cheese is a symbol of Nantes’ gastronomy.




Produced with raw cow milk, Le Curé Nantais is ripened on spruce boards in wet cellars for one month, while being cleaned with salted water.

Tasting tips

Pairing cheese and wine

We recommend you to taste this fruity and slightly strong cheese along with a regional Muscadet, or another sweet white wine such as an Alsatian Gewurztraminer.

Le Curé Nantais

At the end of the 19th century started the history of Le Curé Nantais, in the small village of Saint-Julien de Concelles, at the border of the Loire River. After four generations succeded each other in the village, the farm was taken over in 1985 and moved to a bigger town close-by: Pornic. Today, the making process has been modernized, but Le Curé Nantais is still made in the traditional copper cheese vats, where it was once created.

Did you know that ?

There are 3 different types of Curé Nantais : the first one is a square with light edges (the original product), the second one is a whole and thick round cheese to be sold by weight, and the last one is washed with Muscadet instead of salted water. Other flavours also exist such as seaweed, herbs or peppers.



Commercial name : Le Curé Nantais Name : Raw cow’s milk cheese Type : Cow Preservation : Around 8°C
Fat content : 25% Ingredients : Raw milk, natural rennet Allergen : Milk
Local cheesemaker / refiner
Name : Fromagerie Le Curé Nantais Address : 44210 Pornic