Description
The Saint Nectaire is a washed-rind pressed uncooked cheese, salted in brine. It is made from pasteurized cow’s milk and protected by PDO.
Ingredients
Cow’s milk, salt, lactic ferments, surface flora, rennet, CaC12
Country of origin
France
PDO Area
Puy-de-Dôme/Cantal/Mont Dore
1 800 km2, up to an altitude of 1 886 metres.
Production Site with ISO FSSC 22 000 2013 version certification
The Protected Designation of Origin allows to protect a cultural and gastronomic heritage.
It is a guarantee of origin and typicality but also the insurance that a product was made according to a know-how passed on from generation to generation and transcribed in a precise specifications.
To be recognized Protected Designation of Origin, a dairy product must:
– Result from an area of bounded production;
– Answer precise conditions of production;
– Possess a duly established fame;
– Be the object of an approval procedure of gratitude in AOC by the National Institute of Labels of origin (INAO) and then, in AOP by the European Union.
Since May 1st, 2009, the European logo AOP “Protected Designation of Origin”, is compulsory
on the packagings of all the products benefiting from the French logo AOC (PROTECTED DESIGNATION OF ORIGIN) and those who joined the family of the European AOP.
How to use Saint Nectaire ?
Salad
Hot sandwiches
Our products are available, either fresh or IQF frozen.
The Saint Nectaire and tomato tartlets
Ingredients
1 pastry dough roll
1 Le Palais des Saveurs PDO Saint Nectaire
6 firm tomatoes
4 tablespoons of breadcrumb
30 g butter + 20 g for the moulds
2 tablespoons of minced flat parsley
20 g flour
Salt and pepper
Preparation
Preheat the oven at 180°C.
Spread the pastry dough over a floured work surface.
Cut it into 4 dough discs and place them in the moulds.
Slice Le Palais des Saveurs Saint Nectaire, take part of the rind off and spread the slices on the dough discs.
Slice the tomatoes and place them on a cloth. Sprinkle them lightly with fine salt and let them sweat for 10 minutes. Turn them once. Spread them on top of the Saint Nectaire, season, sprinkle with breadcrumbs, and spread the butter cut into small cubes.
Bake in oven for 20-25 mn until the dough becomes golden brown.
Unmold the tartlets and sprinkle with parsley.
For 4 people
Cost-saving dish
Easily prepared dish
Preparation time : 20 mn
Cooking time : 20-25 mn
