The Saint-Nectaire is made with fresh, warm raw milk collected from the farm in the morning and in the evening. The cheese is ripened for at least 4 weeks in cellars naturally cut into the rock, in Aubière, on natural straw. The straw slightly dries the cheese and gives it an inimitable hazelnut flavour, a pronounced terroir taste and a strong smell. The cheese is covered by a natural rind on which greyish-orange moulds develop: this is completely normal and a sign of quality
St. Nectaire AOC (Cow's Milk)
Product of France.
PLEASE BE AWARE that all orders with chilled products cannot be delivered to Western Australia, Tasmania, Northern Territory and South Australia.