Saint Nectaire (Pick up/Refrigerated delivery only)

Saint-Nectaire AOP Le Caillon – Semi-Soft French Cheese from Auvergne

Saint-Nectaire AOP Le Caillon is a traditional, semi-soft French cheese made from cow’s milk, originating from the lush volcanic pastures of Auvergne, in the town of Bayat. Crafted with care and aged in ancient wine cellars, this cheese is celebrated for its rich, earthy character and creamy texture.

🐄 Authentic Taste of Auvergne

Produced using milk from cows grazing on the fragrant, mineral-rich pastures of volcanic soil, Saint-Nectaire develops its unique flavour profile naturally. Aged for a minimum of 28 days, it forms a thick, edible rind with aromas of rye straw and wild mushrooms, signaling its deep connection to the terroir.

Tasting Notes of Saint Nectaire

• Texture: Semi-soft, smooth, and supple with a creamy finish

• Flavour: Grassy, nutty, and mushroomy with mild pungency

• Aroma: Earthy and rustic, reminiscent of a damp forest floor and fresh hay

• Milk Source: 100% cow’s milk

🍽 Serving Suggestions

• Enjoy at room temperature on a cheese board with crusty bread and fruit preserves

• Melt it into a rustic tartiflette, or serve with roasted vegetables for a hearty side

• Delicious with walnuts, fresh figs, or a drizzle of honey

• Pairs beautifully with white wine, dry cider, or light red wines like Pinot Noir

🍷 Red Wine Pairings

• Pinot Noir (especially from Alsace or Burgundy): Light-bodied and fruity, it won’t overwhelm the cheese.

• Gamay (e.g., from Beaujolais): Bright acidity and red berry notes balance Saint-Nectaire’s richness.

• Côtes du Rhône: Soft tannins and subtle spice match the earthy depth of the cheese.

🥂 White Wine Pairings

• Dry Alsace Riesling: Crisp acidity with floral and mineral notes to lift the creamy texture.

• Chardonnay (Unoaked): A clean, fresh white (like a Chablis) offers great contrast without masking flavor.

• Savagnin (from Jura): Slightly oxidative and nutty, this regional cousin complements Saint-Nectaire’s earthiness.

🍎 Other Options

• Dry cider: Especially from Normandy—its slight funk and acidity is a natural match for washed-rind cheeses.

• Vin Jaune (if you’re feeling bold): For a very French, very indulgent pairing—nutty, intense, and complex.