Country of Origin: Auvergne, France
Style: Semi-Hard
Milk: Cow, Raw
Wine Match: Young Shiraz, Pinot Noir
Notes: The interior of our farmhouse Saint-Nectaire is soft and supple whilst being al dente and it has a silky feel on the palate. This voluptuous cheese is cured on a bed of rye straw for around eight weeks. This flavour has a hint of nuts and an almost spicy flavour - redolent of freshly cut grass, sweet hay, wildflowers owing to local grassy and volcanic terroir where the cows graze. This irregular and rough rind is completely edible.
