St Nectaire hails from one of France's wildest and most remote regions with farming stretching across volcanic slopes and peaks that buffer weather fronts coming in from the Atlantic. This makes for some cold and blustery conditions, some very hardy cattle and 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 and a supple paste with delicate creme fraiche acidity and lovely earthy, hazelnut flavours.
