St Nectaire fermier AOP Le Chat-Bo - 1
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St Nectaire fermier AOP Le Chat-Bo - 1
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Saint-Nectaire is an appellation of origin for a French cheese made from raw cow's milk and produced in the micro-region of Monts-Dore, a country that straddles the Cantal and Puy-de-Dôme departments in France.

The appellation of origin was first recognized at the national level in 1955, when the cheese was exclusively farmhouse, and in 1964, when it was granted the appellation of controlled origin (AOC).

Dairies and the dairy industry were allowed to produce Saint-Nectaire cheese and, in order to distinctly identify the two productions which from then on were side by side, the cheeses were marked with an oval green casein plate for the farm cheeses and a square one for the dairy and industrial ones.In 1996, by means of a Protected Designation of Origin (PDO), the protection was extended to the whole European Union

The new appellation petit-saint-nectaire concerning cheeses of 600 grams was included in the specifications to adapt to the market. A peasant cheese, often made by women, Saint-Nectaire was called "rye cheese" until the 17th century because it was matured on the straw of this cereal.

It is the smoothness of its paste and its nutty taste that made its fame. Introduced at the court of Louis XIV by the Marshal of France Henri de La Ferté-Senneterre (1600-1681), Saint-Nectaire was favored by the Sun King. Its reputation was made when Legrand d'Aussy wrote in 1768, in the account of his trip to Auvergne: "If you want to enjoy it, it is always Saint-Nectaire that you will find". The Saint-Nectaire farm cheese is always made with raw milk, and is produced twice a day, just after each milking.

Other Saint-Nectaire cheeses can be made from blended, thermized or pasteurized milk. 13 to 14 liters of cow's milk are needed for one cheese. After each milking for the farmer, and after pasteurization of the harvested milk for the dairyman and the industrialist, the renneted milk is curdled for 30 to 45 minutes.

The curd obtained is then curdled with a lyre to obtain grains the size of wheat kernels. Then comes the brewing stage which allows the grains to firm up. Ripening in a natural cellar of Saint-Nectaire cheeses.the next step is the collection :

the grains fall to the bottom of the vat and are grouped together with the help of the palm.Then, the operator draws off the whey which represents about 80% of the quantity of the original milk. This whey is then fed to the cows, spread in the meadows or collected by the dairies.

Once the curds have been drained, they are pressed into molds with the help of a machine.

The resulting tome is wrapped in a cloth, equipped with an oval or square green casein plate, and salted (brine). It is then placed under a press for 12 to 24 hours, the cheese is then unwrapped and put in a cold room at 10°C with 40 to 60% hydrometry for the two-day drying stage.

Once the production process is complete, the farmers and dairies ripen the cheeses or sell them to ripeners. The ripening process can then begin for, according to the specifications, a minimum of 28 days (reduced to 21 days for Petit-Saint-Nectaire).

In fact, on average, it is five to six weeks for farmhouse Saint-Nectaire, and can last up to two or three months. During this period, the cheeses are washed several times with salted water and then regularly turned over to obtain the orange-gray bloomy rind specific to Saint-Nectaire.

Data sheet

LAIT
lait de vache au lait cru
TEXTURE
Souple
ALLERGENE
Lait
MATIERE GRASSE
28 %
PROVENANCE
Puy-de-Dôme
SAISON
Toute l'année
VIN CONSEILLE
Château Neuf du Pape
INTENSITE
médium
APPELLATION
AOC depuis 1964
RECOMPENSE
Médaille d'or 2017

Specific References

EAN13
3871860440001
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4.5 /5

Based on 15 customer reviews

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Sabrina J. published the 25/06/2024 following an order made on 03/06/2024

5/5

Super bon

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Sebastien M. published the 11/09/2023 following an order made on 04/09/2023

5/5

Super, ras et vraiment de qualité

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Beatrix D. published the 08/06/2023 following an order made on 30/05/2023

5/5

Très bon

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Aurelie L. published the 23/01/2023 following an order made on 11/01/2023

4/5

J’aurais aimé plus affiné

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Anonymous customer published the 02/01/2022 following an order made on 02/12/2021

4/5

Très bien

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Anonymous customer published the 02/01/2022 following an order made on 11/12/2021

1/5

Je pense qu'il y a eu une erreur de fromage ce n'est pas de saint nectaire que l'on a recu

Comment from Fromagerie Le Chat Bo the 26/12/2021
Nous sommes désolé du désagrément causé par cette erreur pouvez . Nous effectuerons un geste commercial sur votre prochaine commande merci de nous rappelez lors de celle ci . Bonne fête de fin d'année

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Anonymous customer published the 02/06/2021 following an order made on 27/05/2021

5/5

Parfait un fermier AOP on ne peut pas se tromper

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Anonymous customer published the 04/11/2020 following an order made on 29/10/2020

5/5

Merveilleux

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Anonymous customer published the 04/11/2020 following an order made on 29/10/2020

5/5

Alors celui là il a vraiment la première place sur le podium du St Nectaire

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Anonymous customer published the 10/08/2020 following an order made on 04/08/2020

5/5

Parfait

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St Nectaire farmhouse PDO

€9.50 Tax included

The St Nectaire farm cheese is creamy and smooth, with a taste of the land.

Cheese made from raw cow's milk.

Choix
Qty
Cheese Maker Advise
Tips from the cheese maker
Always keep the cheese in its original paper for a longer conservation, you can taste it with figs, honey, dried apricots. Saint-Nectaire farm cheese goes well with all dishes, especially in the form of pie, cakes or brioches.
St Nectaire farmhouse PDO
Choix : 250 grammes
€9.50
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Calculation of shipping costs
Chronofresh shipping packages are available with no minimum purchase amount: FRANCE 18€ from 1€ to 59,99€. 10€ from 60€ to 79,99€. 8€ from 80€ to 99,99€. Free delivery on orders over 100€. CORSE & EUROPE 45€ from 1€ to 79,99€. 38€ from 80€ to 149,99€. 28€ from 150€ to 299,99€. Free delivery on orders over 300€.