Saint-Nectaire is a French cheese made in the dormant volcanoes region of central France since at least the 17th century.
St. Nectaire cheese is a semisoft, washed rind cheese made from the milk of cows that graze on volcanic pastures.
It is awarded by AOC guidelines and matrues on rye straw mats for six to eight weeks. When properly aged, it has a grayish-purple washed rind, dotted with white, yellow and red molds. Taste it on a piece of fresh bread with a glass of red Bordeaux, Shiraz, Côtes d'Auvergne or Beaujolais and it will reveal creamy flavors of hay, nuts, hay and mushroom.
Combine St. Nectaire cheese with the perfect bread such as a baguette Parisienne