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	Saint Nectaire Cheese -- French Cheeses
		The cheese generally comes in wheels weighing approximately 1.5kg, each of which is made with 12 to 13 litres of milk.
		The cheese is pressed, which serves to give it a firm texture, then it is ripened in a cool place for approximately one week.
		Following this ripening, the cheese is further "matured" on a bed of rye straw for six more weeks, with regular turning and scraping of the rind.
	www.edinformatics.com /culinaryarts/food_encyclopedia/saint_nectaire.htm (168 words)

	Saint-Nectaire cheese
		Saint-Nectaire is a semi-soft cow's-milk cheese from the Auvergne region of France.
		The cheese is pressed, which serves to give it a firm texture, then it is ripened in a cool place for approximately one week.
		Following this ripening, the cheese is further "matured" on a bed of rye straw for six more weeks, with regular turning and scraping of the rind.
	ebroadcast.com.au /lookup/encyclopedia/sa/Saint-Nectaire_cheese.html (161 words)

	Welcome to Stage Left!
		Durrus is made by Jeffa Gill at her dairy in Coomkeen, in the far southwest corner of Ireland, from the raw milk of two local GMO-free herds of cattle.
		This cheese is perfect for Riesling and delicious with a white sparkler.
		Made from morning milk, the cheese is curdled, cut, and molded into forms about the size of a dinner plate.
	www.stageleft.com /sle/sl/events/st_patricks_day/cheese_menu (534 words)

	Cheese Guide
		This cheese is the grandfather of the cheeses from the
		This is a strong-smelling, washed-rind cheese, with an aroma of marc.
		Saint Pierre is often known as the pyramid, or Eiffel tower, because of its pyramid shape.
	nicolesgourmetfoods.com /cheese_guide.htm (13932 words)

	temps anciens
		In Auvergne, cheeses are part of the heritage, as much as Romanesque churches and thermal springs.
		Cheeses are also the most ancient spokespersons of the region since the former Arverne people started making them and the Romans were struck by the quality of the Massif Central cheeses.
		In the 16th century, the development of farms together with the transhumance that characterises the Aubrac and Cantal Mountains meant that farmers opted for larger sized cheeses, combining the production of “gléo” during the winter (when less milk was available) and “jouhanal” (an ancestor of Cantal cheese) with the greater milk production of the summer.
	www.fromage-aoc-st-nectaire.com /uk/htm/histoire/temps_anciens.htm (469 words)

	Saint-Nectaire Cheese Glossary Term
		French in origin, this variety of cheese is made from either pasteurized or unpasteurized cow's milk from Salers cattle that graze in the Auvergne region of central France.
		Common as a farmhouse produced cheese, Saint-Nectaire is formed into small round disks with an outer rind that may we white, tan and grey with a red or yellow mold-speckled coloring.
		It is a good cheese to eat with hearty red wines such as a Beaujoalis, a Chianti or a Rhône red.
	recipetips.com /glossary-term/t--38237/saintnectaire-cheese.asp?... (174 words)

	INRA - Microbial flora of raw milk cheeses of designated origin
		In the production of raw milk cheeses of designated origin, the manufacturing and ripening stages involve a wide range of microbial flora provided by the natural inoculation of the milk and the surface of the cheese.
		The Cheese Research Laboratory (URF) at the Clermont-Theix Research Centre in Aurillac conducts research aimed at guaranteeing the safety of cheese while preserving the diversity of flavours and textures.
		One of its priorities is to examine all types of bacterial communities, from the farm to ripened cheese, using a microbial ecology approach.
	www.international.inra.fr /research/some_examples/microbial_flora_of_raw_milk_cheeses_of_designated_origin (743 words)

	Saint Nectaire
		From Saint Nectaire, there is a steady, gradual climb up to the Mediaeval towns of Murol, Besse and the winter ski resorts of Super besse, Le Mont Dore and Chastreix.
		Saint Nectaire is a small town with more of a large village atmosphere and it is famous as the home of the unique and delicious 'Saint Nectaire' cheese which has been made traditionally in the area since the Middle Ages.
		Saint Nectaire is also famous for it's X11th Century Romanesque Church which is spectacularly situated at the top of the 'Mount' of Saint Nectaire Le Haut.
	www.auvergne-property.com /saintnectaire.html (554 words)

	Conglomerate: Saint Nectaire
		This cheese comes from the Auvergne region in south-central France.
		Saint Nectaire cheese is a pressed, cow's-milk cheese that is traditionally ripened in rye straw.
		By the way, if you are interesting in reading about the origins of the name Saint Nectaire -- a story that involves Louis XIV -- look here.
	www.theconglomerate.org /weblogs/archives/000601saint_nectaire.html (261 words)

	Saint Nectaire cheese : Buy this french cheese online and send it around the world in 36 hours
		The reputation of this cheese was made in 1768, with the book « Travel to Auvergne » in which the author, Legrand d'Aussy, writes that « If someone wants to treat you, they always bring Saint-nectaire out ».
		When the cheese has been pressed, the whey is tipped away, and it is given a casein label.
		A green oval casein label indicates that the Saint-Nectaire is a farmer cheese.A square green label indicates that is a dairy cheese.
	www.cheeseonline.fr /french-cheese/cow-milk/saint-nectaire.html (215 words)

	Il Forno: Wine, no cheese?
		One possible explanation proposed for this effect is that cheese protein binds the aroma molecule in wine or that the fat in the cheese may coat the taste buds decreasing the sensibility to wine flavours.
		Cheese masks the subtle flavours that mark out a good wine, so your guests won't be able to tell that you are serving them cheap stuff.
		Cheese might mask the fine flavours of wine but compare the effect of pairing a good Bordeaux Cru Bourgeois and a cheap everyday Cabernet Sauvignon with a good Saint Nectaire cheese and the difference will be evident.
	ilforno.typepad.com /il_forno/2006/02/wine_no_cheese.html (949 words)

	Archives - October-November 2003 (Site not responding. Last check: )
		There are 41 cheeses in France which are certified as being AOC, (a label of origin guaranteeing the quality of a product).
		The Saint Nectaire cheese is produced in the region of Auvergne that spreads between the southeast of Puy de Dôme and the north of Cantal.
		The Saint-Nectaire cheese must be made by milk from the zones of the "appellation contrôlée" and be made in the region itself.
	www.terroirs-of-france.com /english/magazine/archives/articles/saint-nectaire.htm (450 words)

	Saint Nectaire Cheese - Buy cheese from around the world - Saint Nectaire Cheese
		Through our exclusive cheese partnership with igourmet.com, we are proud to offer you over 600 gourmet cheeses carefully selected from throughout the world, including Saint Nectaire Cheese.
		Our gourmet food and gourmet cheese partner, igourmet has traveled the world searching for unique gourmet cheeses and foods, such as Saint Nectaire Cheese.
		Saint Nectaire Cheese was selected for its uniqueness and distinct flavor.
	www.marketsharebuilders.com /cheese/saint-nectaire-cheese.htm (327 words)

	Cook's Thesaurus: Semi-Firm Cheeses
		Most of these cheeses are great for snacks and sandwiches, and many can be cooked without becoming rubbery or oily.
		Substitutes: Cheddar cheese (Not as moist as Leicester.)
		Manchego cheese Notes: Don't confuse this with aged Manchego cheese, which is firm and yellow, and typically used for grating.
	www.foodsubs.com /Chesfirm.html (1123 words)

	All about French cheeses
		The French field marshal, Henri de La Ferte-Senneterre, made this typical Auvergne cheese popular at the table of Ludwig XIV, as he also did with Cantal and Salers.
		Its supple, white dough melts in the mouth and unfolds a fine, bitter flavour with a touch of salt, walnuts and spices.
		The nutritious milk of the Salers cows, which graze on the lush meadows of the Auvergne, is essential to the flavour of the cheese.
	www.frencheese.co.uk /cheeses/detail-cheeses.php?id=141 (131 words)

	Saint-Nectaire Cheese : saint-nectaire
		Introduced at the court of Louis XIV by the Marshal of France Henri de Sennecterre (1600-1681), the Saint-Nectaire cheese had the favours of the sun king Soleil.
		After having been during centuries a popular cheese, the Saint-Nectaire conquered, in second half of the XVIIIth century, the aristocracy.
		The Saint-Nectaire is consumed especially at the end of the meal but it also enters the composition of salads or other culinary preparations such as the Saint-Nectaire's brioche, the roast crusts.
	www.aftouch-cuisine.com /en/saint-nectaire-3.htm (209 words)

	Saint Nectaire AOC - french cheese (Site not responding. Last check: )
		The cheese became widely recognized as of the 17th century under the name of " Saint-Nectaire ".
		The cheese is quoted in numerous writings, in particular in 1786 and 1787.
		The manufacture of this cheese has allowed farming to be carried on in an underprivileged area.
	www.france-gourmet.fr /Cheese/SaintNectaire.html (318 words)

	The story in text - Saint Nectaire stages of making
		The cheese maker cuts pieces of curd in the vat which are then collected by hand and placed in the moulds.
		Once out of the moulder, the cheeses are identified with a casein stamp displayed in the centre of the cheese and giving the production number and the producer's code.
		Then they are placed in a mould fitted with a wicker tray (stainless steel hooping) enabling the cheese to keep its shape during the pressing process.
	www.saintnectaire.com /uk/histoire_textes/histoire8.htm (140 words)

	SAINT-NECTAIRE-FORMAGGIO.IT
		Cow’s-milk cheese with a semi-firm body, pressed, presented in the form of a flat wheel weighing approximately 1.7 kg.
		Geographical area:The region of Monts-Dore in Auvergne, straddling the Departments of Cantal and Puy-de-Dôme. Long manufactured in the region, this appeared in 17th century gastronomy under the name of "Saint-Nectaire".
		The cheese is then salted, cloth-wrapped, placed back in the mould and pressed again.
	www.formaggio.it /francia/saintnectaireE.htm (160 words)

	saint nectaire cheese
		Saint Nectaire is an ancient French gourmet cheese from the mountains of the Auvergne.
		The cheese is made in large round flat discs.
		The cheese is firm, though supple, with a moldy smell and a mild flavor.
	www.cheeseline.com /french-cheese/saint-nectaire-cheese-100462.aspx (204 words)

	Storage of Saint-Nectaire cheese in plastics film (Site not responding. Last check: )
		The stage of ripening at which Saint-Nectaire cheese should be packaged in plastics film was investigated.
		Cheese film-wrapped after 2 wk ripening blew due to gas production and those wrapped after 4-6 wk wheyed off during storage at 20 deg and 30 deg C. Best results were obtained with cheeses wrapped after 3 wk ripening.
		It was possible to predict behaviour of cheese stored at low temp.
	trophort.com /000/507/000507545.html (87 words)

	Saint Nectaire Cheese and Wine Pairing - WineFetch Wines
		One of these fine cheeses is Saint Nectaire, which comes from a small town near the breath-taking ski capital of MontDore.
		Saint Nectaire is an ancient, natural-rinded, soft-textured monastery cheese with a mild and fruity flavor.
		Shiraz: The cheese has enough flavor to stand up to the alcohol and tannins of younger Shiraz, with out overpowering the wine.
	www.winefetch.com /cheese-pairings/Saint-Nectaire (245 words)

	The sensory quality of Saint-Nectaire cheese is determined both in the cheese factory and in the cowshed (Site not responding. Last check: )
		The milk produced by the animals of each of these two systems was processed into Saint-Nectaire type cheese according to two cheesemaking technologies: one similar to that used by farm producers (with whole milk), the other similar to that used in dairy factories (with partially skimmed milk).
		The effect of the processing technology is the most important: the farmhouse cheeses are more melting (probably due to a later acidification of the cheese) and have a more pronounced taste and aromas.
		These differences influence essentially the physico-chemical characteristics of the cheeses and their texture: fattier and firmer for those originating from silage-fed Holstein cows and more melting for those from hay-fed Montbéliarde cows.
	www.forumlabo.com /anglais/actus/actus/INRA/0103stnectaire.htm (396 words)

	Saint-Nectaire fermier - Ets Centre Auvergne Distribution (Auvergne)
		The dairy Saint Nectaire is made from cow milk.
		It can be distinguished from the regular Saint Nectaire by the special color of its rind.
		Origin : Saint Nectaire is prepared in the mountains neighbouring the city of Clermont Ferrand (in the Puy de Dôme).
	www.bienmanger.com /2F7_Saint_Nectaire_Fermier.html (172 words)

	Amazon.com: "Saint Nectaire": Key Phrase page (Site not responding. Last check: )
		Saint Nectaire (AOC) is a pressed cheese of pink or reddish colour that has a strong smell and a complex taste.
		the fl-red wine of Cahors, the cheeses of the region -Roquefort, Cantal, Saint Nectaire, Bleu d'Auvergne, the cabecous of goat cheese.
		Saint Nectaire Hotels -- Finding a Hotel in Saint Nectaire is not hard.
	www.amazon.com /phrase/Saint-Nectaire (522 words)

	Munster Cheese-France: French Cheese Guide
		This cheese comes exclusively from an area spreading between the East of the Vosges in Alsace and the West of Lorraine (where the cheese is called Géromé).
		The cheese is rubbed by hand with a solution of rock, salt and water.
		Assortment of four French cheeses: Epoisses, Chèvre, Chaource and Gruyère de Comté.
	www.cheese-france.com /cheese/munster.htm (229 words)

	Monitoring Bacterial Communities in Raw Milk and Cheese by Culture-Dependent and -Independent 16S rRNA Gene-Based ...
		dominance in cheese and in a follow-up of the fate of subdominant
		Biodiversity of the bacterial flora on the surface of a smear cheese.
		The late blowing in cheese: a new molecular approach based on PCR and DGGE to study the microbial ecology of the alteration process.
	aem.asm.org /cgi/content/full/73/6/1882 (5063 words)

	Salmon and Saint-Nectaire Roulade with Fennel Coulis - Tips and Recipe by Guy Martin, Le Grand Véfour, Paris on The ...
		Saint-Nectaire is a cow's milk cheese from the Auvergne region, available from June to December.
		Using a very sharp knife, cut the salmon as thinly as possible into escalopes, placing them as they are cut onto plastic wrap to form 4 rectangles, each 22 x 12 cm (9 x 5").
		Place one rectangle of cheese onto each piece of salmon, lining the edges up along one of the wide sides.
	www.theworldwidegourmet.com /cheeses/french/vefour.htm (366 words)

	Informations touristique - LHCb Week 2007
		Located in the middle of the picturesque Couze Chambon valley, at an altitude of some 700 metres, in the foothills of the Sancy mountain range, Saint Nectaire is an exceptional holiday resort that has been inhabited from very ancient times.
		Saint-Nectaire cheese is well known and was introduced in the court of the king by Henry de Sennecterre, and gained favour with Louis XIV.
		Only consumed by local people during centuries, Saint-Nectaire cheese was really appreciated by aristocracy in second half of the 18 th century.
	clrwww.in2p3.fr /LHCb-Week/Tourist_infofr.html (467 words)

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