Saint Nectaire (AOC)

Traditional, farmhouse and creamery, unpasteurized, semi-soft cheese. The leathery, natural rind is pinkish, with a covering of pale grey mould.

This soft, voluptuous cheese is cured on a bed of straw for eight weeks, and seems to absorb some of its earthy, pastoral aroma. Like a large version of Reblochon, a cheese from the Savoie, Saint-Nectaire is creamy and rich, redolent of freshly cut grass, sweet hay, wild flowers and herbs.

When selecting a Saint-Nectaire, look out for an oval, green label that declares it to be a "fermier" (farmhouse) cheese made from raw milk. A square, green label is used on factory-made cheeses, which are usually pasteurized.

Light red wine: Côtes d'Auvergne,Côtes du Rhône, Saumur Champigny

Region: Auvergne

Cow's Milk

round cheese 1.5kg

Taste: Sweet hay, wild flowers and herbs

Texture: Creamy, smooth.