What kind of cheese is Saint Nectaire?
What kind of cheese is Saint Nectaire?
St. Nectaire is a French semi-soft, 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.
Where is Saint Nectaire cheese from?
northern Auvergne
St. Nectaire has been produced in the region of Monts-Dore in northern Auvergne for centuries. Monts-Dore is known as “montagres à vaches,” or “mountains for cows,” as they provide summer pasture for herds raised primarily for milk and the production of cheese.
Who was St Nectaire?
Saint Nectarius of Auvergne
Saint Nectarius of Auvergne (also known as Nectarius of St-Nectaire, Nectarius of Limagne, Necterius of Senneterre) (French: Nectaire) is venerated as a 4th-century martyr and Christian missionary….Nectarius of Auvergne.
| Saint Nectarius of Auvergne | |
|---|---|
| Feast | December 9 |
| Patronage | Saint-Nectaire, Puy-de-Dôme (with Saint Auditor) |
Is St Nectaire pasteurized?
Saint-Nectaire is a French cheese made in the Auvergne region of central France….
| Saint-Nectaire | |
|---|---|
| Region, town | Auvergne, Saint Nectaire |
| Source of milk | Cow |
| Pasteurised | Depends on variety |
| Texture | Semi-soft washed rind |
How do you make St Nectaire?
Ingredients
- 3 Gallons of Milk (Not UltraPasteurized)
- 1 Packet C101 Mesophilic Culture or 1/8 tsp MA 4002.
- 1/32 tsp GEO17 Geotrichum Candidum.
- 1.75 ml Single Strength Liquid Rennet.
- Cheese Salt.
- 1/4 tsp Calcium Chloride (for pasteurized milk)
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.
What do you eat with 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.
