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ST. NECTAIRE

from £4.70

  • AUVERGNE, FRANCE

  • COW

  • UNPASTEURISED

St. Nectaire is the regions Tomme, matured for 6-8 weeks on straw mats in cool cellars. The cheese has an earthy, velvet, moss-like rind, which houses a supple paste with a delicate crème fraiche acidity, notes of garden peas, earth and hazelnut. Cousin to Reblochon.

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  • AUVERGNE, FRANCE

  • COW

  • UNPASTEURISED

St. Nectaire is the regions Tomme, matured for 6-8 weeks on straw mats in cool cellars. The cheese has an earthy, velvet, moss-like rind, which houses a supple paste with a delicate crème fraiche acidity, notes of garden peas, earth and hazelnut. Cousin to Reblochon.

  • AUVERGNE, FRANCE

  • COW

  • UNPASTEURISED

St. Nectaire is the regions Tomme, matured for 6-8 weeks on straw mats in cool cellars. The cheese has an earthy, velvet, moss-like rind, which houses a supple paste with a delicate crème fraiche acidity, notes of garden peas, earth and hazelnut. Cousin to Reblochon.