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.


Cow’s milk, salt, lactic ferments, surface flora, rennet, CaC12

Country of origin


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 ?



Hot sandwiches

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Our products are available, either fresh or IQF frozen.


The Saint Nectaire and tomato tartlets


 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



 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