What kind of cheese is Saint Nectaire?
washed rind cheese
St. Nectaire is a French semisoft, washed rind cheese from the Auvergne region of France. Made from the milk of Salers cows that feed on rich, volcanic pastures, St. Nectaire is both a fermier (farmhouse) and industrial cheese.
Where is Saint Nectaire cheese from?
Auvergne
St. Nectaire has been produced in the region of Monts-Dore in northern Auvergne for centuries. Monts-Dore is known as “montagres à vaches,” or “mountains for cows,” as they provide summer pasture for herds raised primarily for milk and the production of cheese.
How to eat Saint Nectaire cheese?
When serving, Saint-Nectaire goes well as a snacking cheese with fruits, hard crusted breads, meat, and fresh vegetables. It is a good cheese to eat with hearty red wines such as a Beaujoalis, a Chianti or a Rhône red.
Is St Nectaire pasteurized?
Saint-Nectaire is a French cheese made in the Auvergne region of central France. The cheese has been made in Auvergne since at least the 17th century….
| Saint-Nectaire | |
|---|---|
| Region, town | Auvergne, Saint Nectaire |
| Source of milk | Cow |
| Pasteurised | Depends on variety |
| Texture | Semi-soft washed rind |
What is Saint Nectaire cheese made of?
Nectaire is a French semisoft, washed rind cheese from the Auvergne region of France. Made from the milk of Salers cows that feed on rich, volcanic pastures, St. Nectaire is both a fermier (farmhouse) and industrial cheese.
Do you eat the rind of St Nectaire?
St. Nectaire lingers in the mouth with a green vegetable after-taste. The cheese has a smooth and pasty texture. The natural rind is edible, but gritty; it adds a strong mushroom flavor to the cheese.
Can you eat the rind of St Nectaire?
How is Tomme de Savoie made?
Tomme de Savoie is made from raw, skimmed cow’s milk after the cream has been drained off to make butter. That is why it is low in fat content, about 20-40%. Tomme de Savoie is a semi-soft, pressed cheese with a pliable and firm texture. It has numerous irregular “eyes” spread throughout the ivory-coloured paste.
How is Saint Nectaire made?
St. Nectaire is a French semisoft, washed rind cheese from the Auvergne region of France. Made from the milk of Salers cows that feed on rich, volcanic pastures, St. When properly aged, it has a grayish-purple washed rind, dotted with white, yellow and red molds.
Can you eat the rind of Tomme de Savoie?
Though I’m a bit of a rind eater, the rind of this cheese should be avoided. Although it has a delicious earthy smell and a nice rustic appearance, the rind is actually thick and bitter. Inside, you’ll find a soft, lush cheese with a mild, nutty and oh-so slightly earthy flavor.
How long does Tomme de Savoie last?
Tomme de Savoie, like most Tommes, is usually made from the skim milk left over after the cream is used to make butter or richer cheeses. As a result, the cheese has a relatively low fat content (between 20 and 45%)….
| Tomme de Savoie | |
|---|---|
| Pasteurized | No |
| Texture | Semi-soft |
| Aging time | 10 weeks |
| Certification | PDO 1992 |
What cheese is similar to Tomme de Savoie?
If you’re looking for a lower-fat cheese, there are few I could recommend more heartily. If unavailable, its creamier counterpart, Saint Nectaire, is an excellent substitute.
Where is Saint-Nectaire made?
The region authorized to produce Saint-Nectaire includes a total of 72 villages, 52 of which are in Puy-de-Dome (including the village of Saint-Nectaire) and 20 of which are in Cantal. Saint-Nectaire is an Appellation d’origine contrôlée (AOC), a certification given to French agricultural products based on a set of clearly defined standards.
What is Saint-Nectaire cheese made of?
The farmstead Saint-Nectaire cheese is always made of whole and unpasteurised milk, two times a day, right after each milking. Industrialized Saint-Nectaire cheese can be made of mixed milks, or thermised or pasteurised milks. 13 to 14 L (3.4 to 3.7 US gal) of milk are necessary to the elaboration of a single cheese.
What does St Nectaire stand for?
Saint-Nectaire (from Sennecterre and Senneterre) was the name of an estate in Auvergne that belonged to the count of Auvergne, who ceded it at a date between 1146 and 1178 to the abbey of La Chaise-Dieu for the foundation of a priory and sepulcher dedicated to Saint Nectarius of Auvergne ( Saint Nectaire ),…
What does Saint-Nectaire taste like?
Once cut, the Saint-Nectaire has a soft, fluid and smelly paste, of a creamy colour. Its taste has a hint of hazelnut, due to the aromatic flora where the cheese ages. The cheese is made in a grassy and volcanic area, around the Pays des Monts-Dore.