Feeling French with St. Nectaire
Take it from Jill, blogger at Cheese and Champagne: always trust your cheesemonger. One simple query about what's good now brought her face to face with a wedge she may have passed up otherwise -- and man, is she glad she didn't.
It’s a good thing I listened to her because otherwise I would have missed out on this semi-soft, washed-rind beauty from France’s Auvergne region. St. Nectaire has a rich history dating back to the 1600s, when it was made using the milk from cows that grazed on the volcanic pastures of Auvergne. You know how that goes: rich soil = rich milk. The cheese is washed in brine and aged for at least two months on a rye mat, which helps impart a grassy flavor and aroma.
Photo by Cheese and Champagne