Saint-Nectaire Fermier

Called rye cheese in the Middle Ages because it was ripened on rye straw, Saint-Nectaire production stretched from Mont-Dore in the mountains of Auvergne to Aubrac. Saint-Nectaire was first used by peasants to pay their taxes. It was introduced to the court of King Louis XIV by the marshal of France Henri de La Ferté-Senneterre, where the cheese immediately gained the king’s favour. Saint-Nectaire AOC has a creamy paste with hazel-nutty, herbal, and undergrowth flavours. The smell of the rind is typical from its ripening process — it smells of mushroom, cellar, and hay. Try it with a warm lentils salad, shaved carrots or even walnuts! Store in the fridge, wrapped in cheese paper, and consume within a few days.