Saint- Nectaire was traditionally placed on rye straw or ‘gléo’ to ripen. This is why peasants paid their masters with "gléo cheese"
Perfect wine match: a Saint-Pourçain


Saint-Nectaire (PDO)
Well known for its soft and supple interior, this robust rustic cheese was introduced to the table of Louis XIV by Maréchal de la Ferté-Sennecterre. The Appellation zone, located in the heart of the famous Auvergne volcanic chain, is one of the smallest in France, although, one of the most famous. Matured for four to six weeks and with an orange or grayish rind, Saint-Nectaire never fails to make an impression.
Saint-Nectaire
Fourme d'Ambert
Cantal
Bleu d'Auvergne
Salers
Grana Padano
White Stilton Cheese / Blue Stilton Cheese
Noord-Hollandse Edammer|
EDITOR Graphic design : Françoise DOLL |
||||
• AOP depuis 1955
• 13,298 tons