Veteran cheesemonger Patrick Ambrosio lifts the lid on Saint-Nectaire…
Named after Henri de La Ferté-Senneterre, who first introduced the cheese to King Louis XIV in the 17th century, Saint-Nectaire is a staple of cheese counters the world over. Produced from full-fat cow’s milk in Puy-de-Dôme and Cantal, it exists in two very distinct versions. The traditional raw-milk fermier sports a rugged grey-brown crust and compact, semi-soft paste, with flavours and aromas of vegetables, mushrooms and hay. The widely available industrial, pasteurised version offers simpler, milder lactic flavours and the alluring aroma of garden lettuce. It’s the quintessential summertime picnic cheese!
First printed in our sister publication France Today
Patrick Ambrosio is managing partner of the Village Cheese Merchant in Rockville Centre, New York. www.villagecheesemerchant.com
