Saint Nectaire is an iconic cheese from the Massif Central, produced exclusively in a restricted area around the village of Saint-Nectaire, in the Puy-de-Dôme. Made from cow's milk, it is presented in the form of a disk with a beautiful natural gray rind, sometimes bloomy. Its paste is soft, creamy, and reveals aromas of hazelnut, underbrush, and fresh cream. The farmstead Saint-Nectaire, made from raw milk, is aged on rye straw, which gives it a more pronounced aromatic complexity. It can be enjoyed both on a cheese platter and in cooking, melted or gratiné. It pairs perfectly with a light, fruity Burgundy Pinot Noir that has a nice acidity to balance the richness of the cheese, or with a Chignin-Bergeron that is fresh and floral, contrasting with the creamy paste of the Saint-Nectaire.
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Fromagerie Janin
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