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INTRODUCTION - HISTORY - FARM - CREAMERY - MAKING CHEESE 1 - MAKING CHEESE 2 - LINKS
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| name of the cheese: Saint Nectaire cheese | ||
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Saint Nectaire is a pressed, uncooked cheese. The finished cheese has a grey/brown rind, with white, yellow or red patches that surround a semi-hard pate that is creamy in appearance with occasional residual holes. This dense cheese has a silky texture with soft acidity, and its taste is similar to that of Reblochon, with hints of hazelnut and mushrooms, due to the aromatic flora where the cheese ages. |
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 Quese Saint Nectaire Pais: Francia Leche: vaca Textura: semisuave Grasa: 45% |
 Fromage Saint Nectaire Pays: la France Lait: vache Texture: demi molle Gras: 45% |
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