A washed rind semi-soft French cheese produced in Auvergne, Southern France.
Pinky yellowy rind speckled with a white, brown or dark grey velvety mould due to the high humidity of the maturing caves. A soft, golden bouncy paste which may grow tiny cracks when aged. Delicate earthy mushroom notes with a nutty, hay, farmy flavour.
A glass of Bordeaux, Shiraz, Côtes d'Auvergne or Beaujolais pair perfectly with St Nectaire. Or for white wines a Chablis.
Emmanuelle, our resident Francophile enjoys using St Nectaire on burgers, or in a Potato Gratin or Tomato Tart.