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Cow's milk:
Aisy Cendré
Beaufort
Bleu d'Auvergne
Boursin
Brie de Meaux
Camembert
Cantal
Chaource
Comté
Coulommiers
Epoisses
Fourme d'Ambert
Langres
Livarot
Munster
Pont l'Eveque
Reblochon
Saint Marcellin
Saint Nectaire
Tomme de Savoie

Goat's milk:
Brocciu
Banon

Chabichou du Poitou
Chevre

Crottin de Chavignol
Valencay

Ewe's milk:
Brocciu
Ossau-Iraty
Roquefort



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French Wine Guide
Cuisine-France

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Saint Nectaire

saint nectaire cheese
 
Region Milk Type

Auvergne

Cow

Uncooked, pressed, semi-hard

Fat Grade Affinage
45% AOC 3 weeks minimum
 

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About Saint Nectaire: Saint Nectaire is an ancient cheese, similar to cheeses made in monasteries. Only cheeses made on farms still follow the traditional methods.

Saint Nectaire making: The milk is coming from cows grazing in the mountains of Auvergne. It is heated and coagulated with rennet. The curd is pressed into the molds by hand. The cheese is then removed, salted and wrapped in cloth. Before the affinage, Saint Nectaire is pressed again. Finally, Saint Nectaire cheeses age in cellars for a minimum of three weeks.

Tasting Saint Nectaire: Saint Nectaire has a nutty and fruity flavor with a touch of salt and spice.

Tasting advice: Saint Nectaire is a good choice on a cheeseboard.

Saint Nectaire and wine: Light and fruity red wine such as Beaujolais (French Wine Guide)

More French Cheeses: Fourme d'Ambert , Roquefort
 

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Assortment of four French cheeses: Epoisses, Chèvre, Chaource and Gruyère de Comté.

 

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