WHAT IT TASTES LIKE: Milky, hazelnutty, mushroomy. Soft paste with a silky texture.
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 sometimes Salers cows, which graze on the rich and floral pastures of Auvergne’s uplands. Semi-soft with a washed rind, the cheese is ripened for two months and the thick rind gives off a subtle and slightly pungent smell of straw and mushrooms. Fermier means a cheese made on the farm where the milk is produced. Affinage by Hervé Mons.