Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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Saint-Nectaire is a surface-ripened, semi-soft, French cheese made from whole milk. It resembles a rich and superior munster, but is produced in the Mont Doré district of the Auvergne. Its shape is a flat disc, and its typical weight is from 1.75 kg (3.5 to 4 lb). The rind is brightly patched with white, yellow, and red mould which it acquires through ripening in cool, damp cellars in Clermont-Ferrand. Its taste should be faintly acid but no more.