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Farm cheese PDO with raw cow's milk from Auvergne.
25% fat.
It is a PDO cheese made from raw cow's milk of about 1.6kg with 25% fat on finished product.
It is part of the uncooked pressed cheese family.
It has a slight moldy smell reveals a delicate, silky, smooth taste that is that of the terroir with nutty flavors.
The color of its reddish color is dotted with gray mold.The ideal tasting period is from April to December.
Until the 17th century its name was "rye cheese" because its maturing was done on the straw of this cereal.Introduced at the court of Louis XIV by the French marshal Henri de la Ferté-Senneterre (1600-1681), saint-nectaire was favored by the Sun King. Its reputation was made when Legrand d'Aussy wrote in 1768, in the account of his trip to Auvergne: "If they want to treat you there, it's always saint-nectaire that they announce".
To preserve the slight hazelnut flavor of the Saint-Nectaire fermier and the smoothness of its paste, it is recommended to store it in a cool place, away from light. In a cellar, the Saint-Nectaire fermier will be in its natural place. Otherwise, you can store it in the bottom of the refrigerator, being careful to leave its original packaging.
About half an hour before serving your Saint-Nectaire fermier, take it out of the refrigerator. Serve it with a lightly fruity red wine that will bring out the nutty flavor of the cheese or with a flowery white Côte d'Auvergne from the same region. Note: the rind of the Saint-Nectaire, where all the flavors of this farm cheese are concentrated, can be eaten without moderation.
