Saint Nectaire Fermier | 🩆The Bow Tie Duck Manila

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.


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.


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.


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.

Storage Instructions

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. 

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