SAINT NECTAIRE AOC

The making of Saint-Nectaire cheese is the fruit of long standing experience built over the centuries, allied to modern technology.

To be entitled to the Saint-Nectaire “appellation d’origine”, farmhouse cheese must be made uniquely within the area, with milk collected in the area, morning and night, straight after milking.

Saint-Nectaire cheese has an uncooked semi-firm, pressed salted paste, with a flowery rind, with white yellow or red mould. It contains a minimum 45% fat and 52% fat solids.

Saint-Nectaire is a 21-cm diameter 5-cm high circular cheese weighing around 1.7 kg.

The name of “Petit Saint-Nectaire” is used for a Saint-Nectaire type of cheese which is 13 cm in diameter, 3.5-cm to 4-cm thick and weighs about 600 g.

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