Saint-Nectaire
Made on the high volcanic plateaus of the Monts Dore, Saint-Nectaire is ripened on rye straw, often in old cellars carved into the rock. Farmhouse Saint-Nectaire, made with raw milk, carries an oval green label.
- Milk: Cow
- Family: Pressed, uncooked
- Origin: Auvergne, France
- Best season: May – October
Ripening
Ripened on rye straw for 4 to 8 weeks.
What to serve it with
Rye bread and pan-fried mushrooms