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Cheese from France, Auvergne
Cow milk is set with rennet at 30–34 °C, cut small and pressed in cloth-lined moulds, then salted. Farms use raw milk straight after milking and press for at least 8 hours. The young cheeses are washed at least twice in the cave and then rubbed and turned weekly for at least 28 days, until a grey, white and brown mould crust covers them. Made in 7 steps over 31 days – 38 days. The longest step, wash, rub and ripen in the cave, takes at least 28 days (INAO 2016) and runs at 6–14 °C (INAO 2016). Streptococcus thermophilus; wild strains occur in milk from the area, and producers mostly use commercial starters and Brevibacterium aurantiacum, abundant on the rind of every Saint-Nectaire tested do most of the fermenting.
| Main step | at least 28 daysSet[inao-cdc] | Wash, rub and ripen in the cave |
|---|---|---|
| Temperature | 6–14 °CSet[inao-cdc] | Wash, rub and ripen in the cave |
| Acidity | pH 5–5.5Set[inao-cdc] | Salt |
| Cow milk · Farm: raw, whole, used as soon as milking ends. Dairy: raw or pasteurised, may be standardised in fat[inao-cdc] |
| Rennet · The only coagulant allowed[inao-cdc] |
| Cultures of bacteria, yeasts and moulds · Harmless cultures are allowed[inao-cdc] |
| Salt · Brine or dry salt[inao-cdc] |
| Water · Dairy cheese only, to replace part of the whey[inao-cdc] |
| Starter: lactic cultures (commercial starters are common; wild Streptococcus thermophilus occurs in the area's milk) |
Total time across the recorded steps: 31 days – 38 days
What changes: Starting material: cow milk, used warm on farms straight after milking
Output: cheese milk.
Microbes at work in this step
raw-milk flora in farm cheese
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Saint-Nectaire is pressed but not cooked, and farm cheese is made from raw milk while it is still warm from milking, then pressed for at least 8 hours. Farms traditionally sell the cheeses white to specialist affineurs, who wash them at least twice and then rub them weekly in damp caves. The rind is a dry crust of grey, white and brown moulds, with 'cat-hair' Mucor not found on the other French washed or bloomy cheeses in one survey.
Farm Saint-Nectaire is made from raw milk.
Hazards the sources name: Salmonella enterica serovar Dublin, isolated from Saint-Nectaire cheese.
Every number is labelled with how it is known. How this atlas is made
The specification records the name in the 17th century and recognition as an appellation by a court at Issoire in 1955.
