Olivier Poels 5:40 p.m., August 31, 2021
Saint-Nectaire is an Auvergne cheese born in the Middle Ages.
At the time, it was called gléo cheese, a cheese placed on rye straw (gléo), often made by women and used to pay the lords.
In the 17th century, Marshal Henry II of Sénectère promoted it to the court of King Louis XIV, who appreciated it very much.
It is he who will give it its name.
At the start of the 19th century, soldiers from Auvergne who took part in military campaigns brought back from Holland other cheese-making techniques that would improve the Saint-Nectaire production process.
The rural exodus at the beginning of the 20th century will sharply reduce production.
The Saint-Nectaire producers' union was created in 1954 and the cheese was awarded an AOC in 1955.
Be careful, as with many cheeses, the mention of the PDO is not at all sufficient to guarantee the quality because we can elaborate, and this is moreover very often the case, of Saint-Nectaire with pasteurized milk.
We should give preference to the farmer's Saint-Nectaire made from raw and well-ripened milk, with a fragrant rind and a very soft heart.
They are recognized by a green dot.
It is one of the few cheeses that goes well with red wines.
The recipe: croque monsieur with Saint-Nectaire and porcini mushrooms
Ingredients:
- 8 slices of country bread
- 4 slices of Saint-Nectaire
- 2 porcini mushrooms
- 4 slices of ham
- Butter
1.
Butter
the slices of bread on both sides
2. Arrange the ham, porcini mushrooms and Saint-Nectaire
3. Bake the croques in an oven at 200 ° C for 6 to 7 minutes, turning them halfway through cooking.