St Nectaire AOP

Origin of the product: Saint-Nectaire AOP appears in the Middle Ages, the peasants used it to settle their lord with this cheese called gléo or rye cheese since they were matured on rye straw. Perceived as a popular cheese from Auvergne, its image was revived when the Marshal of France Henri introduced it in the 17th century to the court of Louis XIV. Its production is limited to the appellation area of ​​Puy-de-Dôme and Cantal from milk from mountain breeds.

History of the producer: Saint-Nectaire is made from cow's milk exclusively produced in the appellation area using ancestral techniques and know-how. Conceived in the heart of a farm with raw milk, the Saint-Nectaire farmer matured in Allanche, offers a multiplicity of flavors to please the greatest number. Fromagère Livradois works in collaboration with Xavier Morin to benefit from his expertise in cheese maturing. He chooses the best Saint-Nectaire farmers destined to receive the brand certified by Laetitia Gaborit.

Selection of Laëtitia: This cheese takes me back to my childhood vacation in the mountains that I shared with my father, a place for walks and meetings with farmer producers. I continue to taste it with as much pleasure. I like it for its gray or even brown crust with a velvety touch and its creamy, supple paste with a nutty taste. I like it when the heel has a rounded shape, which suggests a very smooth paste.