maturing
Saint-Nectaire
| Milk | Region | O.T.o.M | Best Season |
| Cow | Auvergne | 42 to 56 days | June-November |
| Wine recommended | White Chambolle |
| A.O.C. obtained in 1955. | This cheese when it matures has a strong flavour with a earthy after taste. |
maturingSaint-Nectaire
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