St Nectaire hails from one of France’s wildest & most remote regions, the Auvergne. The farming in this area stretches across volcanic slopes & peaks which form the first main mountain range to buffer weather fronts that come into Europe off the Atlantic.
This makes for some cold & blustery conditions, some very hardy cattle & some excellent cheese-making. St Nectaire is this region’s Tomme, matured for six to eight weeks on straw mats in cool cellars. At the end of this maturation, the cheese has an earthy, velvet, moss-like rind & a supple paste with delicate crème fraiche acidity & lovely earthy, hazelnut flavours.