Saint-Nectaire cheese

See also: Saint-Nectaire cheese (homonymy)

The Saint-Nectaire cheese is a Fromage French of the area of the Dore mounts in Auvergne, profiting from a AOC since 1955.

Cheese

It is a cheese containing cow's milk, with not cooked pressed paste, of an average weight of 1,7 kg with the shape of flat disc. Its flowered natural crust has white, yellow or red spots according to the stage of refining.

Tasting

Its period of optimal tasting is spread out May at October after a refining from 8 to 10 weeks, but it is also excellent from March to December. It has a savor characteristic of hazel nut, and a light mushroom odor, due to the flora luxuriant and aromatic of the pastures of Mount-Gilds, the Country of Cézallier and Artense.

Manufacture

Milk is collected on a territory limited to 72 communes of the Département of the Puy-de-Dôme and Cantal.

The farm Saint-Nectaire cheese is manufactured twice a day after each draft, obligatorily with whole believed milk. Put out of mould, pressed, wrapped of a fabric of flax, the Caillé is marked by an oval plate of casein which makes it possible to identify the producer. The cheese will be refined with the farm or will be sold with a refiner.

Manufactured with pasteurized milk or vintage, the dairy Saint-Nectaire cheese, for its part, is characterized by a square mark in green casein.

In all the cases, the duration of Affinage of the Saint-Nectaire cheese varies from three to six weeks, even more.

Production of farm Saint-Nectaire cheese: 6.007 tons delivered by 255 farm producers to 24 refiners.

Production of dairy Saint-Nectaire cheese: 7.362 tons delivered by 670 milk producers to 6 transformers.

See too

Internal bonds

the Savaron, a similar cheese but not having name AOC.

External bonds

Cheese AOC of Auvergne: Saint-Nectaire cheese (site of the Association of Cheeses of Auvergne)

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