Saint Nectaire Fermier
Fit for a king
Hailing from the Auvergne region of France, this semi-soft cheese is made from the milk of the Salers cows that graze on the rich pastures in the region. Its history can be traced to the 17th century.
TASTING NOTES FROM THE CURATOR
Saint Nectaire is also called “rye cheese,” as it is matured on rye straw mats for about six to eight weeks. Depending on its age, its rind can go from a whitish brown or gray, to a yellowish orange with red patches. If the rind has a uniform color, it may not be sold as a Saint Nectaire. Its creamy-smooth ivory insides melt in your mouth. The strong and grassy aroma of this cow cheese reflects its rich, clean, earthy flavor, reminiscent of freshly picked mushrooms.
PAIRINGS AND PREPARATION
A versatile semi-soft cheese, the Saint Nectaire goes well with any part of a meal. Melt it, and use it for fondue, or eat on its own with a glass of Bordeaux or Shiraz. Bake it into your tarts and appetizers. It would be delicious used in arancini. Or take some puff pastry, some leaks, mushrooms, cream, eggs, and Saint Nectaire, and bake a scrumptious savory pie. Use it in your desserts! Serve with your apple pie, or alongside fresh peaches.
A ROYAL FAVORITE
This cow cheese was introduced to the court of King Louis XIV, and immediately gained his favor. He loved it that he himself christened it “Saint-Nectaire.” It became very popular by the 18th century; you would be hard-pressed to find a feast in Auvergne without a serving of Saint Nectaire.
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels — and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package.
Air-flown cheeses are brought in as per demand. Fresh cheeses do not have a long shelf life as they contain less to no preservatives at all. Kindly consult the best before date label indicated on our variants before ordering.It is recommended that they be consumed within 1 week upon arrival at your residence.