St Nectaire Farmhouse Natural Caves 1 month PDO
Saint-Nectaire is a cheese made in the Auvergne region of central France and up until the 17th century, the Saint-Nectaire cheese was farmstead, and mostly made by women. It was also called “rye cheese”, as it was matured on rye. It is known for its creamy and unctuous paste and hazelnut flavour and was introduced to the court of Louis XIV by Henri de La Ferté-Senneterre, where the cheese immediately gained the king's favour. By 1768, it was already widely recognized, as Legrand d’Aussy described the cheese in a story about his trip to Auvergne: "If someone wants to treat you to a feast, there is always going to be some Saint-Nectaire".
At Jaubert Fromagerie, it's a story of cheese, especially Saint-Nectaire, and above all a family story. The brand has existed since 1908 and has been located in Martres-de-Veyre since 1912. Philippe Jaubert is the 3rd generation and soon his son Quentin will take his place. Refiners by trade, the Saint-Nectaires are processed by the Jauberts throughout the year.
This cheese is a non-baked cheese with compressed paste, made from raw (unpasteurised) cow's milk, mainly of Holstein and Montbéliarde and sometimes Salers origin. Depending on how old the cheese is, the rind can be white, brown or grey, with orange, yellow or red patches. Once cut, the Saint-Nectaire has a soft, fluid and smelly paste, of a creamy colour that has a hint of hazelnut, due to the aromatic flora where the cheese ages.
Serving and Cooking Suggestions
- paired with a Gamay from the Loire, Auvergne or Beaujolais
- also with sparkling Breton or Normandy cider
- traditionally used in tarts and pies or baked over salmon
- after dinner with nuts or dried fruit on a cheese board
Ingredients: raw cow milk, salt, starter culture, rennet
Allergens: milk protein
Nutritional value: per 100g
Energy 1383kJ / 333kcal
Average Wheel Weight: 5.1kg