Hailing from the Auvergne region of France, this cheese is made from the milk of Salers cows. These cows are famous for feeding on rich, volcanic pastures and ultimately create a cheese that is both a farmhouse cheese and an industrial cheese. 

St. Nectaire AOP takes six to eight weeks to mature on rye straw mats. The straw mats impart a pungent smell to the cheese as well as grayish-purple washed rind. The creamy and supple textured paste melts in the mouth and reveals flavors of nuts, hay, cellars and mushroom. This cheese pairs well with a glass of Beaujolais or a fruity Syrah/Shiraz.

Just the facts

1. - Imported from France
   
2. - Made from cow's milk
   
3. - Milk from the Salers breed of cows