Saint-Nectaire is a semi-soft, washed-rind cheese from the volcanic region in the Auvergne-Rhône-Alpes of France. Made from cow's milk, it has a creamy, supple texture with earthy notes and hints of nuts and mushrooms. Saint-Nectaire is typically aged for at least six weeks, during which it develops a distinctive orange-pink rind.
What is Saint-Nectaire Cheese?
Saint-Nectaire is a semisoft washed-rind cheese from the Massif du Sancy in Auvergne, France. Made from cow's milk, primarily from Holstein and Montbéliarde breeds, it has held Protected Designation of Origin (PDO) status since 1990. This cheese is known for its round shape, soft texture, and delicate hazelnut flavor. The milk used comes exclusively from the designated area in the Sancy volcanic region of Auvergne.
Historical Background
Saint-Nectaire cheese has been produced in Auvergne since at least the 17th century. It was originally called "rye cheese" because it matured on rye. Introduced to the court of King Louis XIV by Marshal Henri de La Ferté-Senneterre, it quickly gained favor. By the 18th century, it was well-known and widely appreciated in France.
Production Process
Saint-Nectaire is produced in two main types: laitier (dairy) and fermier (farmhouse). Laitier is made in dairies using pasteurized milk from several producers, while fermier is made from raw whole milk on farms, twice a day after milking. The cheese is matured for at least twenty-eight days, during which it is regularly washed with saltwater and turned. The affinage (maturing process) can last up to three months for a fully developed flavor.
Characteristics
Saint-Nectaire has a cylindrical shape, about 20–24 cm in diameter and 3–5 cm thick, weighing up to 1.85 kg. The rind varies in color from white to brown or gray, with patches of orange, yellow, or red. The cheese has a creamy interior with a soft, fluid texture and a distinctive hazelnut flavor. It contains a minimum of 45 grams of fat per 100 grams of desiccated cheese.
Terroir
Produced in the grassy and volcanic area around the Pays des Monts-Dore, the designated production zone includes 72 villages. The region's fertile volcanic soil and rich biodiversity contribute to the unique taste of the cheese. The cows graze on natural pastures containing a variety of aromatic plants, enhancing the milk's richness and the cheese's flavor.
Appellation and Quality Control
Saint-Nectaire has been recognized with AOC status since 1955 and PDO status since 1996. The cheese must be made from cow's milk within the defined area and follow strict production standards. Farmstead cheeses are marked with a green oval label, while dairy-produced cheeses have a square label. The cheese matures on rye straw, contributing to its characteristic flavor and aroma.
Gastronomy
Saint-Nectaire is versatile and can be used in various dishes, including tarts, pies, and buns. It pairs well with light and fruity wines such as Côtes-du-Rhône or Côtes d’Auvergne. The cheese's delicate nutty flavor is complemented by the minerality and floral notes of these wines.
Tourism
The village of Saint-Nectaire is home to "La Maison du Saint-Nectaire," a museum dedicated to the history and production of the cheese. Visitors can learn about traditional cheese-making methods and the rich heritage of Saint-Nectaire in the heart of Auvergne.
Key Facts About Saint-Nectaire Cheese
Country of Origin | France |
Specific Origin | Massif du Sancy, Auvergne |
Certification | PDO (1996) |
Milk Type | Cow’s milk (Holstein, Montbéliarde, sometimes Salers) |
Milk Treatment | Raw for fermier, pasteurized for laitier |
Fat Content | Standardized for laitier |
Rind | Washed-rind |
Texture | Soft and tender |
Flavor | Delicate hazelnut |
Forms | Round and generous shape |
Age | At least twenty-eight days |