Saint-Nectaire

This cheese from the centre of France was first introduced to the king louis XIV by the marshal of Sennecterre, and was named after him. Its grey rind often possesses white, yellow and red molds. Its ivory paste is quite soft and easily melts in mouth while revealing a light acidity and nutty taste.

Milk

Cow

Production

It ripens for 5 to 8 weeks on rye straw.

Tasting tips

Pairing cheese and wine

It is one of the few cheeses that can be associated with red wine. Try with low tannins red wines such as Gamay or Pinot noir.

Saint-Nectaire

In the Guillaume family, the cheese making tradition has been passed over fromfather to son for 3 generations. In the first generation, cheeses were ripened onrye straws lying on the ground. Nowadays, they ripen on stainless steel shelves.Sébastien Guillaume, who is in charge of the operations at the dairy, works with adozen of milk producers so that he can reach a production of 300 tons per year.

Did you know that ?

Despite the large majority of male producers in
cheese making, this cheese is mainly produced by
women in France. Indeed, 220 Saint-Nectaire producers out of 243 are women, which is extremely rare in the cheese sector, known as being a rather masculine world.

Origin

Facts

Description

Commercial name : Saint-Nectaire Name : Pressed uncooked cheese Type : Raw cow milk cheese Preservation : About 8°C

Composition

Fat content : 27% Ingredients : Cow milk, rennet, lactic ferments, salt Allergen : Milk

Local cheesemaker / refiner

Name : Fromagerie Guillaume Address : 63320 Montaigut-le-Blanc

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