DESCRIPTION

This semi-soft, washed rind cheese has a rich, buttery flavor with light, pungent tang that pierces through the creaminess.  Salers cows roam the Auvergne pastures munching on pastures grown on volcanic soil.  St. Nectaire is then aged for 2 months giving its rind a patchwork red, grey and yellow colors.  With an earthy aroma reminiscent of hay, this is one of France's younger cheeses having only been made for 600 years or so!

 

ORIGIN

France

 

MILK TYPE

Cow

 

RAW MILK OR PASTEURIZED?

Pasteurized

 

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

 

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• Pairings - Sliced raw, red bell peppers, green grapes, pitted olives, crackers, spicy pickles and Alps salami. 

 

SUBSTITUTES

Taleggio or Reblochon

 

INGREDIENTS

Pasteurized cow milk, salt, lactic starter, rennet