The first cow’s milk AOP cheese
Paul Dischamp Saint-Nectaire is an historic washed rind cheese originating from the northern Auvergne region in France. According to its rich tradition, it is made using the raw milk of Salers cows. Moreover, their milk is rich in phosphorus, potassium and magnesium and is perfect for cheesemaking.
This washed rind was the first cow’s milk cheese in Europe to be protected by the AOP stamp. Actually, it is exclusively made in the Auvergne mountains, at an altitude of around 1000m, on volcanic lands (Puy de Dôme, Cantal, Massif du Sancy, etc.).
Taste of the glassland flora
Overall, the richness of the natural grassland flora at a high altitude makes for a milk with delicate aromas and gives the Saint-Nectaire its original taste.
The formed wheels are matured for a minimum of 28 days during which they develop a greyish-purple rind that is covered in white, yellow and red mould. The aroma is reminiscent of a ripe nectarine, even though the names are not related. In addition to this, it has a rich semi-soft texture and a unique sweet and fruity flavour.
Paul Dischamp is an affineur based in the township of St. Nectaire itself and they produce both a fermier (farmhouse) Saint-Nectaire made with raw milk and a laitier one made with pasteurised milk. Unfortunately, due to restrictions on raw milk soft cheeses in Australia, we only have access to the laitier version.
How to serve Saint-Nectaire
Serve at room temperature with stonefruit, raw vegetables, olive, bread and salami. Enjoy with a glass of a light or aromatic red wine like Beaujolais or Pinot Noir.
