St. Nectaire is a French semi-soft, washed-rind cheese from the Auvergne region. Made from the milk of Salers cows that feed on rich volcanic pastures, St. Nectaire is both a farm and industrial cheese. It takes six to eight weeks to ripen on rye mats, which gives it a unique taste and texture, and is made with raw milk and pasteurized milk. The creamy, supple paste with a silky texture melts in the mouth to reveal flavors of nuts, hay, cellar and mushroom.
La Maison du Fromage was created in 2011 with the aim of promoting goat cheese in Pouligny Saint Pierre. It was soon discovered that this small enterprise was successful not only in producing goat cheese, but also in other types of cheeses farmed locally, crafted with the artisan skills of cheesemakers. A famous affineur MOF cheesemaker, Laetitia Gaborit, offers advice on selecting cheese for professionals. Every cheese piece has an extraordinary taste that will transform your culinary experience beyond your imagination.