In 1911, Jean Dischamp, son of a farmer, took over a cheese store
and aging cave in Clermont-Ferrand. The seller agreed to train the
new owner in the art of aging Saint Nectaire.
After WWII, Dischamp’s son, Paul, grew the business by
developing the trade of all Auvergne cheeses. Today the third
generation, represented by Jean-Luc Dischamp continues the
tradition of “Maître Affineur” by aging the five PDOs of Auvergne:
Fourme d'Ambert, Cantal, Salers, Bleu d'Auvergne and Saint
Nectaire. Since 1964 it is made ​exclusively in by pasteurized milk
pasteurized and it is a pressed uncooked chees. The rind is orange
and floral with white mold. The cheese has a soft and creamy
taste sweeter than the version farm.
The rich flora of the territory of milk flavor and delicate aroma gives St. Nectaire its original
taste. Nearly 30,000 cows are used to produce this cheese. Introduced at the court of King
Louis XIV of France by Marshal Henry Sennecterre, cheese was the king's favor since Sun and
was nicknamed "king of cheeses".
#42817 – Fondue, St Nectaire Ceramic Crock 12/10 oz
This half wheel of delicious petite Saint Nectaire is just waiting to be
melted in its ceramic crock for a scrumptious fondue. Warm it up 15
minutes in the over or 3 minutes in a microwave and serve with your
favorite French bread.