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Saint Nectaire Cheese Making Recipe

Saint Nectaire has been produced since the 1600’s. It was christened “Saint Nectaire” by King Louis XIV. This is one of the great cheeses made in the Auvergne region of South Central France. Originally influenced by Dutch cheese makers, there are some 'Gouda like steps' but no comparison in the final flavor and texture.

When aged in the cellar, an herbal, earthy and fresh mushroomy/cellar aroma will be present. When brought to room temperature and cut, the interior soon sags, revealing a creamy paste, but never runny. The flavor highlights richness from local milk and a deep clean flavor of earth, similar to fresh picked mushrooms, but with a wild edge.
  • Yield3 pounds
  • Agingtime under 2 months
  • Skill Leveladvanced
  • Author

Ingredients

  • 3 Gallons of Milk (Not UltraPasteurized)
  • 1 Packet C101 Mesophilic Culture or 1/8 tsp MA 4002
  • 1/32 tsp GEO17 Geotrichum Candidum
  • 1.75 ml Single Strength Liquid Rennet
  • Cheese Salt
  • 1/4 tsp Calcium Chloride (for pasteurized milk)

Equipment

  • Good Thermometer
  • Curd Knife
  • Spoon or ladle
  • Butter Muslin
  • Large Tomme Cheese Mold
  • Cheese Press or Weights
  • Draining Mat