Paul Dischamp Saint-Nectaire

Cheese Atlas — Sun, 29 Aug 2021 07:29:46 +0000

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.

The post Paul Dischamp Saint-Nectaire appeared first on Cheese Atlas.

Nectar

Cheese Atlas — Sat, 06 Jun 2020 10:00:06 +0000

Mixed milk cheeses are a bit of a rarity in Australia. And, when you do find one, you’re never quite sure what to expect. Rest assured, Holy Goat’s Nectar will not let you down. Read on to learn more about this stunning pressed cheese with a washed rind.

What is Nectar?

Nectar is a semi-hard washed rind cheese made by Holy Goat Cheese in Sutton Grange, Central Victoria. In 2018, it took out the Best Cheese in Australia award at the delicious. Produce Awards.

Carla Meurs and Anne-Marie Monda established Holy Goat Cheese in 1999. After spending 12 months working on farms around Europe in the early 90’s, the couple returned to Australia. Back in their homeland, they purchased Sutton Grange Organic Farm where they set up a small dairy.

How is Nectar made?

Whilst they use mostly goat’s milk, they drew their inspiration from the traditional French cheese Saint-Nectaire for this cheese.

However, they adapted the original recipe by mixing their own goat’s milk with cow’s milk from the Mannes Family Farm. During production, the cheesemaker adds animal rennet to the milk to prevent the formation of bitter peptides. After the cheese is formed, they wash each wheel in a brine and culture solution for at least two months.

Serving guide

Overall, this meticulous process produces a crunchy edible rind wrapped around an elastic, straw-coloured pâte.

On the palate, Nectar has incredibly complex flavours with a smoky quality, caramel-like sweetness and nuttiness. Surprisingly, its aroma is mild and grassy for a washed rind.

Serving Suggestion

Enjoy with a glass of Chardonnay or an aromatic red wine like a Beaujolais.

Thank you for reading

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