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Saint-Nectaire AOP

      Saint-Nectaire PDO
      St. Nectaire













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.



Description



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.



Cooking



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.




Certification



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

AOC (Appellation d'origine contrôlée)(Fr). Year of registration 1955


Organic production



  No


Vegetarian



  No


Dietary product



  No


Lactose-free product



  No



NUTRITIONAL VALUE




Calories



   339 kcal per 100 gr.


Protein



   24.4 - 25 gr. per 100 gr.


Fats



   25 - 27 gr. per 100 gr.


Fat in dry matter



   45 %


Carbohydrates



   0.23 gr. per 100 gr.


Salt



   0.8 - 1.5 gr. per 100 gr.


Saturated acids



   17.5 gr. per 100 gr.


Water



   42.3 gr. per 100 gr.



MACRONUTRIENTS




(Ca) Calcium



  519 mg. ( 41% )*


(K) Potassium



  83.8 mg. ( 5% )*


(Mg) Magnesium



  24 mg. ( 31% )*


(Na) Sodium



  328 mg. ( 60% )*


(P) Phosphorus



  227 mg. ( 55% )*



Dietary element




(Cu) Copper



  67 mcg. ( 4% )*


(Fe) Iron



  0.335 mg. ( 67% )*


(Mn) Manganese



  0.07 mg. ( 30% )*


(Zn) Zinc



  2.83 mg. ( 29% )*



VITAMINS




(B2) Riboflavin.



  0.424 mg. ( + 41% )*


(B12) Cobalamin.



  1.03 mcg. ( 26% )*


*(the difference from the average value)



Statistics



11,4 -  Individual visits per month (average)
325 -  All individual visits
17 01 2017 -  Date of publication of this article


Saint-Nectaire PDO. Foto № 1
Saint-Nectaire PDO. Foto  № 2
Saint-Nectaire PDO. Foto  № 4



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