The Saint-Nectaire PDO is a semi-hard, pressed cheese, uncooked, of raw and whole milk of cows from breeds located in the pastures and alpine areas surrounding the Massif de Sancy.
The production area of Saint-Nectaire PDO covers the borders between the departments of Puy-de-Dôme and Cantal, located around the Massif du Sancy and extends until Artense and Cézalier. It includes 20 municipal areas of Cantal and 50 of Puy-de-Dôme, in the region of Auvergne.
Saint-Nectaire PDO boasts an ancient tradition. Indeed, this cheese has been produced for centuries in the region of Mont-Dore in Auvergne. In general, the Henri de La Ferté-Senneterre French army made possible the discovery of this Auvergne cheese also to Louis XIV and did the same with Cantal and Salers, so its very good features were much appreciated.
Saint-Nectaire PDO has an oval shape for farm production, called fabrication fermière, and a square shape for the dairy production, called fabrication laitière. Its rind features white, yellow or red mould flowering. The paste is variable in colour, from pale cream to pale yellow, with a homogeneous consistency and some, regularly distributed, holes. It is characterised by a light flavour, from spicy-earthy to spicy-sweet depending on the level of ripening.
Saint-Nectaire PDO is generally tasted at the end of a meal, but it can be also used as an ingredient to prepare traditional dishes like the Saint-Nectaire brioche. It is ideal with light and fruity red wines.
Saint-Nectaire PDO must be conserved in the least cold compartment of the refrigerator, wrapped in its original package or in a food film. Before eating it, it is suggested to leave it at room temperature for about one hour.
PDO (Protected Designation of Origin)(ES). Protected designation of origińe (PDO) stands for a product for which the principal steps for production are done following a well-established technique within the same geographical area, which gives the product its characteristics. Year of registration 1996
339 kcal per 100 gr.
24.4 - 25 gr. per 100 gr.
25 - 27 gr. per 100 gr.
0.23 gr. per 100 gr.
0.8 - 1.5 gr. per 100 gr.
17.5 gr. per 100 gr.
42.3 gr. per 100 gr.
519 mg. ( – 41% )*
83.8 mg. ( – 5% )*
24 mg. ( – 31% )*
328 mg. ( – 60% )*
227 mg. ( – 55% )*
67 mcg. ( – 4% )*
0.335 mg. ( – 67% )*
0.07 mg. ( – 30% )*
2.83 mg. ( – 29% )*
0.424 mg. ( + 41% )*
1.03 mcg. ( – 26% )*
*(the difference from the average value)
9,6 - Individual visits per month (average)
245 - All individual visits
17 01 2017 - Date of publication of this article