Saint-Nectaire "Fromagerie Dischamps"

Buttery, earthy and mushroomy, with the soft, pliable texture that makes Saint-Nectaire so distinctive.

Saint-Nectaire is one of Auvergne’s classic cheeses. This version is made from pasteurised cow’s milk and lightly pressed, keeping enough moisture for a soft texture while the natural rind develops cellar, mushroom and nutty aromas.

Origin: Puy-de-Dôme, Auvergne, France
Milk: Pasteurised cow’s milk
Style: Semi-firm natural-rind cheese
Texture: Soft, pliable and buttery
Intensity: Medium
Shelf life: Around 7–10 days once cut

Sweet butter and fresh dairy give way to mushroom, earth and gentle nuts, with a soft lingering finish.

Serve at room temperature with rustic bread, potatoes or walnuts.

Nebbiolo, light earthy reds or red ale all suit its rustic profile.

Firmer cheeses are excellent with sharp pickles, a little fruit sweetness and crisp texture.

Baby Cornichons · Tasmanian Quince Paste · Falwasser Crispbreads

Taleggio DOP
For a softer washed-rind cheese with more aroma.

Banksia Special Reserve
For a smoother, milder semi-hard alternative.

Saint-Nectaire takes its name from the Auvergne town and volcanic landscape where the style has been made for centuries.

Ingredients: Pasteurised cow’s milk, salt, cultures, rennet.