Paul Dischamp Saint-Nectaire

The village of Saint Nectaire sits high up in the Dore mountains, and this cheese of the same name gets its distinct flavor from the rich flora along the mountain sides.  Saint Nectaire Saint-Nectaire was the first European cheese to be given the coveted protection of origin status, AOP. Renett is added while the milk from each milking is still warm.  Washed in brine, the rind develops hues of red, gold, white and gray and a distinct musty cavern like flavor with a subtly fruity sweet paste.  At BKLYN Larder, our wheels are aged by Paul Dischamp,  an affineur based in the township of St. Nectaire itself .

Country/Region: Auvergne, France

Style: Washed Rind

Milk Type: Pasteurized Cow's Milk  

Age: 1 month 

Rennet: Microbial 

Texture: soft