Description: In the Monts-Dore mountain, Central France, St Nectaire is made from the milk of Salers cows; a breed of cows that produce incredibly rich milk due to the rich and perfumed volcanic pasture lands of the region. St Nectaire is made in two stages. First, a white creamy cheese or tomme is produced. It is then matured for two to three months in a cellar at a constant temperature, resulting in the growth of St Nectaire's distinctive grayish rind and smell. Soft to the touch, St Nectaire is the perfect cheese if you are yearning for a creamy cheese with a distinctive nutty flavor.