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.
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Beaujolais and light Pinot Noirs
It goes extremely well with many things including fruits, raw vegetables, olives, bread and salami. Try a piece of St Nectaire served on buttered bread along side a steaming bowl of soup. Dip the bread and cheese in the soup and enjoy