Saint-Nectaire AOP
Discover Saint-Nectaire Laitier, matured for four weeks on wooden boards covered with rye straw, as in bygone days.
Tips
Storage: remove the vacuum packaging and keep refrigerated between +2°C and+8°C. Leave at room temperature for 30 minutes before serving.
Cutting: cut the Saint-Nectaire into wedges from the centre outwards.
A tip from the expert: enchant your guests by pairing Saint-Nectaire with blackcurrant jam.
Composition
Type of cheese: semi-soft cheese, made with pasteurised cow’s milk.
Composition : pasteurised cow’s milk (origin: France), salt, starter cultures, ripening cultures, animal rennet.
Humidity: 54,3%
FDM: > 45,0%
NUTRITIONAL VALUES FOR 100G
Energy
1 410 kJ/340 kcal
Fat
of which saturates
28,0 g
19,9 g
Carbohydrates
of which sugars
0 g
0 g
Protein
22,0 g
Salt
1,7 g
LA SÉLECTION
Xavier Thuret, winner of the Meilleur Ouvrier de France award, invites you to discover his selection of French cheeses, presented in boxes designed exclusively for the hospitality industry.
