Saint Nectaire Cheese Making Recipe

by New England Cheesemaking Supply CompanyUpdated 33 days ago

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Saint Nectaire has been produced since the 1600’s. It was christened “Saint Nectaire” by King Louis XIV. This is one of the great cheeses made in the Auvergne region of South Central France. Originally influenced by Dutch cheese makers, there are some 'Gouda like steps' but no comparison in the final flavor and texture.

When aged in the cellar, an herbal, earthy and fresh mushroomy/cellar aroma will be present. When brought to room temperature and cut, the interior soon sags, revealing a creamy paste, but never runny. The flavor highlights richness from local milk and a deep clean flavor of earth, similar to fresh picked mushrooms, but with a wild edge.

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advanced aging-time-under-2-months author-Jim-Wallace c101 mesophilic geotrichum candidum ma 4002 new-england-cheesemaking recipe semi-soft skill-level-advanced yield-3-pounds

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Description

Saint Nectaire has been produced since the 1600’s. It was christened “Saint Nectaire” by King Louis XIV. This is one of the great cheeses made in the Auvergne region of South Central France. Originally influenced by Dutch cheese makers, there are some 'Gouda like steps' but no comparison in the final flavor and texture. When aged in the cellar, an herbal, earthy and fresh mushroomy/cellar aroma will be present. When brought to room temperature and cut, the interior soon sags, revealing a creamy paste, but never runny. The flavor highlights richness from local milk and a deep clean flavor of earth, similar to fresh picked mushrooms, but with a wild edge.