The village Saint-Nectaire, in the Parc Régional des Volcans D’Auvergne, gives its name to one of Auvergne’s most popular cheeses. The rich green mountains of this old volcanic land are the perfect place for cheese-making. The Montbeliarde cattle are taken to the high pastures (1200m) over the summer and are fed with locally produced hay and fodder over the winter.
Their milk is rich and creamy, with strong notes of grass. This farmhouse cheese, made from raw milk, is pressed, which gives it a firm but supple texture. It is then aged on rye straw in natural caves for about 10 weeks. The maturation in caves gives the Saint-Nectaire its distinctive brown rind with orange and yellow dots, while the straw gives it fuller flavours. The silky ivory-colour paste beneath has lactic, slightly tangy flavours which are beautifully balanced with the notes of mushroom and hazelnut from the rind: it will delight beginners and connoisseurs alike.

Producer : Prugne Roche Barbat
Origin: Auvergne
Milk : unpasteurised cow's milk
Allergens : milk