Description
The Saint-Nectaire PDO is a semi-hard, pressed cheese, uncooked, of raw and whole milk of cows from breeds located in the pastures and alpine areas surrounding the Massif de Sancy.
Production Area
The production area of Saint-Nectaire PDO covers the borders between the departments of Puy-de-Dôme and Cantal, located around the Massif du Sancy and extends until Artense and Cézalier. It includes 20 municipal areas of Cantal and 50 of Puy-de-Dôme, in the region of Auvergne.
Production Method
The animals used to produce the milk, when the weather condition allows it, must crop every day. The cow's milk is coagulated with the addition of rennet at a temperature between 32°C and 33°C. After pre-dripping, the curd is put into cheese moulds where it must drip by means of pressing. During this phase, the cheese is upturned and, after having been removed from the cheese mould, it is wrapped into a linen cloth which covers the trim and a part of its surface. Later, the cheeses are dry-salted and pressed for 24 hours. After salting and drying, which take place in a fresh room for a week, the cheese is ripened for a minimum period of 28 days.
Appearance and Flavour
Saint-Nectaire PDO has an oval shape for farm production, called fabrication fermière, and a square shape for the dairy production, called fabrication laitière. Its rind features white, yellow or red mould flowering. The paste is variable in colour, from pale cream to pale yellow, with a homogeneous consistency and some, regularly distributed, holes. It is characterised by a light flavour, from spicy-earthy to spicy-sweet depending on the level of ripening.
History
Saint-Nectaire PDO boasts an ancient tradition. Indeed, this cheese has been produced for centuries in the region of Mont-Dore in Auvergne. In general, the Henri de La Ferté-Senneterre French army made possible the discovery of this Auvergne cheese also to Louis XIV and did the same with Cantal and Salers, so its very good features were much appreciated.
Gastronomy
Saint-Nectaire PDO must be conserved in the least cold compartment of the refrigerator, wrapped in its original package or in a food film. Before eating it, it is suggested to leave it at room temperature for about one hour. Saint-Nectaire PDO is generally tasted at the end of a meal, but it can be also used as an ingredient to prepare traditional dishes like the Saint-Nectaire brioche. It is ideal with light and fruity red wines.
Marketing
The product is sold as Saint-Nectaire PDO. It is marketed whole or in portions.
Distinctive Features
The nutrient milk of the Salers cows, which crop in the meadows of Auvergne, plays an essential role in giving flavour to Saint-Nectaire PDO.
