Semi-soft
Cow’s milk
Saint-Nectaire
Volcanic pasture, rye-straw cellars, and a rind that smells of mushrooms.
Drawn by the app from this cheese’s own record — paste, rind and texture come from the data, not a stock library.
Matured in cool Auvergne cellars on rye straw, which is where the grey, mottled, mushroom-smelling rind comes from. The pastures sit on volcanic soil at altitude, and the milk carries it.
The paste is silky and mild with a nutty, faintly salty finish. The farmhouse version — *fermier*, marked with an oval green casein plate — is worth hunting for.
Tastes of
mushroom
hazelnut
damp cellar
sweet milk
Put it next to
Auvergne red
Rye bread
Chestnut honey
Saison
Tasting notes
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