Saint-Nectaire

Originated in the in the Auvergne region of central France, this pressed, uncooked cheese is made from either pasteurized or unpasteurized milk of 'Salers' cows in large thick round discs. It has light brown rind, with white, yellow or red patches and dense, creamy, semi-soft, silky textured inside with a few bubbles, sour taste with hints of hazelnut and mushrooms, due to the aromatic flora where the cheese ages.