Saint-Nectaire

Saint-Nectaire: A Cheese Heritage from the Heart of France

"Saint-Nectaire" is a renowned French cheese with a rich history spanning over 400 years. This cheese is a source of pride for the Auvergne region in central France, particularly in the Massif du Sancy mountains, part of the Monts-Dore range in the Puy-de-Dôme and Cantal departments. This region is characterized by its ancient volcanic landscape, which provides exceptionally fertile pastures, ideal for raising dairy cows that yield high-quality milk for cheese production.

Saint-Nectaire is classified as a semi-hard cheese, easily recognizable by its distinctive grey rind, covered with a natural white-yellow mold that develops during aging. The cheese's interior is soft and creamy, with a unique aroma reminiscent of hazelnuts or sometimes the earthy scent of volcanic soil, reflecting its origin. The taste is slightly salty, and notably, the cheese's surface acquires a unique texture from being aged on rye straw, a traditional method passed down through generations.

From "Rye Cheese" to Royal Favorite

In the Middle Ages, Saint-Nectaire was simply known as Rye Cheese due to the use of rye straw in its aging process. Historically, local villagers often used this cheese as a form of tax payment to landlords, illustrating its importance in the daily lives and economy of the community.

The reputation of Saint-Nectaire cheese began to spread widely and reached the upper echelons of society in the 17th century when Maréchal de France, Henri de La Ferté-Senneterre, presented this cheese to King Louis XIV. It quickly became the King's favorite.

Consequently, Saint-Nectaire cheese was served at the King's table at the Palace of Versailles, rapidly gaining popularity among the nobility and aristocracy. A record from 1768 explicitly states, If a grand feast is held in Auvergne, Saint-Nectaire cheese must always be present, confirming the cheese's prominent status in high society events.

Collective Efforts for Quality and PDO Status

During the 19th century, Saint-Nectaire cheese production declined due to rural migration and the impact of social changes. However, villagers who remained in the area continued to produce this cheese, determined to preserve this cultural heritage. Later, in 1935, a producers' association was formed to maintain quality and promote sustainable Saint-Nectaire production.

These efforts were remarkably successful. In 1955, Saint-Nectaire cheese received protection under the French AOC (Appellation d'Origine Contrôlée) law, a mark of quality and origin. Subsequently, in 1966, it was granted Protected Designation of Origin (PDO) status by the European Union, elevating its protection to international recognition. This protection ensures that Saint-Nectaire cheese must be produced strictly within designated areas and adhere to traditional production methods at every step to preserve its quality and unique characteristics.

Factors for PDO Certification: Unreplicable Uniqueness

The areas authorized to produce Saint-Nectaire cheese are highly restricted and specific, covering a total of 72 villages: 52 in the Puy-de-Dôme department and 20 in the Cantal department, including the village of Saint-Nectaire itself.

The key reasons why Saint-Nectaire cheese received Protected Designation of Origin (PDO) certification stem from several crucial factors:

• Specific Production Area: Saint-Nectaire must be produced in the Monts-Dore mountains within the Auvergne region, a geographical area with unique topography, soil, and climate. The fertile volcanic soil influences the quality of the pastures, which in turn affects the milk quality and the cheese's distinctive flavor.
• Strictly Controlled Raw Materials: The production uses fresh cow's milk exclusively from cows raised on the rich volcanic pastures. This is a critical factor that gives Saint-Nectaire its unique and inimitable taste and aroma.
• Traditional Production Methods: Cheese production must adhere strictly to established procedures and standards, such as aging the cheese on rye straw, regularly washing the rind with brine, and aging in controlled temperature and humidity environments. These steps are essential to maintain its unique quality and flavor.
• Product Segregation: There are regulations requiring distinct labeling for farm-produced cheese (using raw milk from a single farm) and factory-produced cheese (using pasteurized milk from multiple farms). This ensures authenticity and transparency of origin and production methods.

For these reasons, Saint-Nectaire is a high-quality cheese with a unique taste and aroma that cannot be replicated elsewhere, and it is strictly protected by law to preserve its cultural heritage and quality.

Production Process and Pairing Tips

Saint-Nectaire cheese production uses fresh cow's milk, with both farm-produced (raw milk from a single farm) and factory-produced (pasteurized milk from multiple farms) varieties. On average, about 13-14 liters of milk are used to produce one wheel of Saint-Nectaire cheese.

After milking, producers add rennet (a group of enzymes crucial for milk coagulation) to curdle the milk. The curds are then cut into small pieces, and the whey is drained. After separating the whey, the curds are pressed into round molds, then wrapped in linen cloth and pressed for 12-24 hours to remove excess moisture and shape the cheese. It is then stored in a cool room for drying.

The cheese is aged for at least 28 days (typically 4-8 weeks). During this period, it requires careful attention, including regular washing of the rind with brine and turning, to allow the natural mold on the rind to develop properly and ensure even ripening. This is a crucial step in achieving the perfect Saint-Nectaire in both taste and texture.

Currently, Saint-Nectaire cheese continues to be popular both in France and internationally, thanks to its unique flavor and long history.

Saint-Nectaire cheese pairs well with wines that are well-balanced and not overly strong, to enhance the cheese's flavor and allow for a harmonious combination. Recommended wines include:

• Light-bodied Red Wines: Such as Pinot Noir and Beaujolais, which are not too intense, making them suitable for a washed-rind cheese with Saint-Nectaire's mellow flavor.
• Chardonnay White Wines: With their freshness and medium body, they perfectly complement the cheese's aroma and taste.
• Smooth, Less Tannic Red Wines: Such as red wines made from the Gamay grape, are also excellent choices for pairing with this cheese.
  
  In general, when pairing wine with Saint-Nectaire, it's best to choose wines that are not too strong or heavy, allowing the flavors of both the cheese and the wine to complement each other, enhancing the deliciousness and providing a complete dining experience.