Made from cows that feed on the very rich and perfumed volcanic pasture lands of the uplands of the Auvergne region of France.
As a fromage fermier (farm cheese), the Saint Nectaire is easily recognized by its green label.
The caving process of the St Nectaire is carried out in old vine cellars. At maturity, the cheese’s thick rind gives off a subtle, slightly pungent smell of rye straw and mushroom.
The pate should have a pronounced taste of nut, milk and the lush pasture, lands of its origin.
The natural rind, covered by white, yellow or red mould according to the maturing period, hides a creamy and supple pate.