Saint-Nectaire

What Is Saint-Nectaire?

Saint-Nectaire is a semi-soft cow's milk cheese from the volcanic highlands of France's Auvergne region. It is aged in flat-round wheels and develops a natural, gray-brown moldy rind.

Its interior is supple-creamy, and its flavor is earthy, mushroomy and slightly nutty. There are varieties made from both raw milk (farmhouse) and pasteurized milk (industrial); the rind's earthy aroma is this cheese's characteristic feature.

Nutritional Value of Saint-Nectaire

Saint-Nectaire, as a semi-soft cheese, contains high protein and fat along with calcium; it provides about 340 kcal per 100 g. Being a cheese, it also contains sodium; moderate consumption is recommended. Values are approximate.

How Should Saint-Nectaire Be Consumed?

Since Saint-Nectaire is a cheese containing fat and sodium, it should be consumed in moderation as part of a balanced diet. The raw-milk variety can be substituted with a pasteurized alternative for pregnant women and those with compromised immunity; the label should be checked.

This information is general; Saint-Nectaire is a food, not a substitute for medical treatment.

How Is Saint-Nectaire Selected?

Good Saint-Nectaire has a supple-creamy interior, a naturally moldy but healthy-looking rind, and an earthy-pleasant smell. Overly hardened, sharply ammoniac-smelling or damaged-rind ones are not preferred.

• Interior should be supple-creamy
• Rind should be natural but healthy-looking
• Should smell earthy-pleasant

How Is Saint-Nectaire Stored?

Saint-Nectaire is stored in the fridge, loosely wrapped in cheese paper so it can breathe; airtight wrapping spoils the rind and texture. Letting it come to room temperature a while before eating opens up its aroma.

Using Saint-Nectaire in the Kitchen

Saint-Nectaire is used most on a cheese board, in sandwiches, salads and melted dishes (tartiflette-like gratins, potato dishes). Its soft structure melts nicely with heat; its earthy aroma adds depth to hot dishes.

Is Saint-Nectaire's Rind Eaten?

Its natural rind is edible, though its intense earthy taste may not be to everyone's liking; it's a matter of preference. If the rind doesn't look healthy, a thin layer can be cut off and removed.

Frequently Asked Questions

Is Saint-Nectaire made from raw milk?

There are both raw-milk (farmhouse) and pasteurized-milk varieties. Pregnant women and sensitive individuals should prefer the pasteurized one and check the label.

Is Saint-Nectaire suitable for melting?

Yes; its semi-soft structure melts nicely with heat and is enjoyed in gratins, potato dishes and melting recipes.

What does Saint-Nectaire resemble?

It resembles semi-soft, earthy-mushroomy French cheeses; its supple texture and natural rind give it a character of its own.