Saint Nectaire has a crust, the same on both sides, with a fine mold. Depending on the degree of aging, it can be white, brown or gray, revealing a base that is cream to orange in color with the eventual appearance of yellow and/or red bloom.

To the touch, the curd should be soft and creamy and should give when touched. Its aroma should be that of a natural cellar, with a delicate nutty flavor.

It is available from cheese suppliers from June to December, but it is best to obtain it after September once it has benefitted from 8 weeks aging.  

For best conservation, it is important to store it in the lower part of the refrigerator or in a cool dark place. It is also possible to cut it into portions and freeze it. 

It's best to take the cheese out of the fridge at least 30 minutes before serving and to leave it at room temperature. 

 Enjoy it as part of a cheese platter, in a savory pie or quiche and even with tomatoes! 

Saint Nectaire's delicately nutty flavor will be enhanced by a light fruity Côtes-du-Rhôone. It also pairs well with a white wine with floral, mineral notes from its region, such as Côtes d'Auvergne.