- French Cheeses
- Quality of cheese
- The French way of life
Beneath its rind, which has a rustic appearance, this traditional cheese from the Auvergne conceals a soft, mild, creamy cheese that was already a favorite of Louis XVI. It was introduced to the royal court by the Marshal of France, Henri de la Ferté-Sennecterre, for whom the cheese is named.
It is produced in the Mont-Dore mountains, in the heart of the Auvergne volcanoes, in one of the smallest AOC zones of France.
It has enjoyed a registered designation of origin (AOC) since 1955, making it one of the oldest AOC cheeses. In 1996 it was also attributed a protected designation of origin (AOP).
Haute Loire: Brioude
The appearance of the rind of Saint Nectaire can be very different according to its level of maturity. It is always irregular and never all the same color. It can show white, brown or gray spots on a pinkish-orange base. Its paste is of a shiny, creamy color that can sometimes reveal round fermentation holes.
Relatively soft and smooth. Velvety but not creamy in the mouth. The rind of this relatively soft, smooth cheese has a typical earthy aroma. However, its paste has a mild, fresh, lactic aroma, with herbal notes and a nice hazelnut taste.