Saint-Nectaire Fermier
£10.66
Weight approx 200g.
MILK
Unpasteurised cow’s milk
RENNET
Traditional
TEXTURE
Creamy, smooth and supple
REGION
Besse en Chandesse, Puy-de-Dome, Auvergne
Out of stock
WHAT IT TASTES LIKE: Silky paste melts in the mouth to reveal flavours of nuts, hay, cellars and mushrooms.
WHERE IT COMES FROM: Saint-Nectaire is made in a grassy and volcanic area around Pays des Monts-Dore in the Auvergne region of central France, and has been since at least the 17th century. The raw whole milk used comes from Holstein, Montbéliarde and Salers cows.
Semi-soft with a washed rind, the cheese is ripened for two months on mats of rye straw and the thick rind gives off a slightly pungent smell of straw and mushrooms. The grayish-purple rind is often dotted with white, yellow and red moulds. Fermier means a cheese made on the farm where the milk is produced and ours comes from a single herd of 100 cows.
