Saint nectaire

Saint-Nectaire PDO

Auvergne - Rhône-Alpes
Production area
Auvergne - Rhône-Alpes

Saint-Nectaire PDO is an uncooked, pressed cheese with a bloomy rind, from the Auvergne region. It is made from cow's milk. Its characteristic nutty taste comes from the rich, mountain pasture milk and a traditional ripening method. 

What you need to know

Saint-Nectaire cheese PDO originates from the volcanic peaks of the Monts Dores, in the Auvergne region. It has an uncooked, pressed paste and a bloomy rind. It is renowned for its supple consistency and nutty taste.

A bit of backstory: For a long time, Saint-Nectaire was thought of as a "peasant" cheese, destined only for the farmers who made it. Its status was elevated in the 17th century when Marshall Henry de Sennecterre introduced it to the table of Versailles. Louis XIV grew fond of it and had it delivered regularly to be enjoyed at court. 




Bloomy rind, gray with shades of beige and orange. The paste is ivory-colored.


Creamy, supple, melt-in-the-mouth paste. Characteristic nutty, buttery, creamy flavor, but also notes of undergrowth, earth and straw.

Editor's note

« Saint-Nectaire is a cheese board essential but is also served as an appetizer or in a salad. It can be incorporated in a savory pie, a quiche, a vegetable gratin or mashed potato. It is delicious melted over a baked potato or on toast. »

How to use


Saint-Nectaire can be stored for several days at the bottom of the refrigerator, in its original packaging or alternatively in a cool environment away from direct light. It can also be frozen. 

Preparing and serving

Saint-Nectaire is sold whole or in portions. Remember to take it out of the refrigerator at least 30 minutes before serving, to allow it to express its aromas.  

Pair with

Savory: mushroom, bacon, potato 

To drink: a white Côtes d'Auvergne PDO, a red Chateaugay PDO, a red Crozes-Hermitage PDO, a red Saint-Pourçain AOC. 

Mix &

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