Saint Nectaire eat mostly refined and not fresh, it is thus left to mature for a few weeks or months before tasting. Fresh product arrives cellar to be stored and treated regularly throughout its maturation time.
Note that ripening depends on the type of cheese but also a multitude of variables..
- Cellar (Temp and humidity)
- Type of treatment
- Time of year (summer, fall, winter, spring)
- Type of cheese
- And many other variables…
Time gives taste cheese, more it has been refined and it will be very.
Time of ripening
About 4 cellar weeks are required for refining a Saint Nectaire dairy, a Saint Nectaire ripen him 2 more weeks at least, can refine and cheese until 3 month.
During the ripening period, it is not enough just to wait, cheese must be pampered, the master refiner will include return and wash water with salt. Rinsing with salt water facilitates the emergence of a well flowered crust, we obtain shades of yellow and red on gray crust.
Saint Nectaire is refined throughout the Puy de Dôme, discover here a documentary on refining Aubière (63170).