St Nectaire

St Nectaire cheese has been produced in the Auvergne region since at least the 17th century. It was historically made by women on farms and was introduced to the court of King Louis XIV, where it quickly gained popularity. The cheese is named after the town of Saint-Nectaire and has been granted the AOC (Appellation d’Origine Contrôlée) designation, ensuring its quality and authenticity.

A semi-soft, washed-rind cheese known for its creamy texture and hazelnut flavour. : St Nectaire is known for its rich, aromatic flavour which is  influenced by the flora of the volcanic region where it is produced. The cheese is aged on rye straw, which contributes to its unique taste.