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2011-11-19T18:02:37Z

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{{#seo:
|title=Saint-Nectaire cheese suppliers, pictures, product info
|titlemode=replace
|keywords=#saintnectairecheese #cheese #hazelnut #frenchcheeses #aoc #cowsmilkcheeses #auvergnecheeses #curd #mushrooms #dairyproducts #aop
|hashtagrev=12032020
|description=Saint-Nectaire is produced in the town of the same name, in the department of Puy-de-Dome, from pasteurised or unpasteurised cows’ milk
}}


[[Image:Saint-Nectaire cheese.jpg|300px|thumb|right| Saint-Nectaire cheese]]
[[Image:Wedge of Saint-Nectaire cheese.jpg|300px|thumb|right|Wedge of Saint-Nectaire cheese]]

Saint-Nectaire is produced in the town of the same name, in the department of Puy-de-Dôme, from pasteurised or unpasteurised cows’ [[milk]]. It is a semi-hard cheese with a washed rind and is matured for 8 weeks, during which time it is twice washed in brine and aged on rye straw.. The [[milk]] used comes mainly from the Holstein and Montbéliarde and sometimes Salers breeds.

The [[AOC]] and [[AOP]] [[cheese]] is circular in shape, around 21 cm in diameter and 5 cm in height, and weighs around 1.7 kg. There is a smaller version called Petit Saint-Nectaire, measuring 13 cm in diameter, and weighing around 600 g.

Having a grey/brown rind, with white, yellow or red patches, the interior of the [[cheese]] creamy in appearance with occasional residual holes. It has a silky texture with soft acidity, and its flavour is similar to that of [[Reblochon cheese|Reblochon]], with hints of [[hazelnut]] and [[mushrooms]], due to the aromatic flora where the cheese matures.

After being heated to 32 °C, [[rennet]] is added to the milk and left for around an hour. The [[curd]] is milled to around the size of grains of [[rice]] and gathered into a single mass, known as the’ tomme.’

The ‘tomme’ is cut into small cubes and pressed into the circular mould by hand. After pressing, the[[ cheese]] is salted and pressed for around 24 hours, turning around midway through. The mould is discarded and the [[cheese]] is dried over a period of 3 days.
The majority of Saint-Nectaires are transported to a professional ‘affineur’ for the final 6 weeks maturation. This is cut short if it is decided that the flavour and scent are not developing sufficiently.

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Saint-Nectaire cheese - Revision history

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