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Cheese Details

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	Saint Nectaire fermier Louis XIV had the pleasure of tasting Saint-Nectaire, alongside other classic cheeses such as Cantal and Salers Tradition. The cheese which is matured on straw mats has a lined, rusty coloured rind with a grey, velvety mould that grows whilst the cheese is matured in a high humidity environment. The pâte is soft, supple and golden in colour, slightly resistant to the bite. It releases a distinctive aroma of fresh, slightly damp, forest mushrooms and has is complex on the palate tasting of walnuts and spices with metallic undertones. Ensuring the cheese is fully ripe before consumption is very important for this cheese.
	Price per 100g £1.95
	Type Mould Ripened Soft Country France Region Auvergne and the Causses Milk Cow's Milk Size 21cm diameter, 5cm high Weight 1.7kg Raw milk: Yes Code 210528

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Auvergne and the Causses

Cow's milk

Auvergne and the Causses
This region is somewhat tucked away in the middle of France. But do not ignore it, for the Auvergne and the Causses is home to many of the country’s most famous cheeses. Saint-Nectaire, Forme d’Ambert, Salers Tradition and Roquefort all are produced in this remote area south west from Burgundy and the Rhone Alps.

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