What does Saint-Nectaire cheese taste like?

St. Nectaire (meaning sweet nectar) has a similar smell to that of an extremely ripe nectarine, although the names are not related. The cheese has a fruity aroma, rich texture, and a sweet flavor that we have yet to discover in any other cheese. You’re certain to enjoy this unique, fruity delight!

Can you eat the rind of Saint-Nectaire cheese?

St. Nectaire lingers in the mouth with a green vegetable after-taste. The cheese has a smooth and pasty texture. The natural rind is edible, but gritty; it adds a strong mushroom flavor to the cheese.

What is a washed rind cheese?

The name says it all: washed rind cheeses are so called because of the treatment they receive during the aging process, which includes regular washing in a salt solution (sometimes in beer or wine!) that results in each cheese being imbued with a new, distinct flavor.

How do you make St Nectaire?

Ingredients

1. 3 Gallons of Milk (Not UltraPasteurized)
2. 1 Packet C101 Mesophilic Culture or 1/8 tsp MA 4002.
3. 1/32 tsp GEO17 Geotrichum Candidum.
4. 1.75 ml Single Strength Liquid Rennet.
5. Cheese Salt.
6. 1/4 tsp Calcium Chloride (for pasteurized milk)

Is Saint Marcellin like Camembert?

Learn About Saint Marcellin Many of you may now be thinking this sounds a lot like Camembert or Brie, with their bloomy rinds, but the Saint Marcellin is very different: Smaller, at about 3 oz. Develops acid very slowly over 24 hours, with little to no help from rennet.

Why is Edam cheese so good?

With a smooth texture and a mild, nutty, salty flavor that gets sharper as it ages, this Dutch-style beauty is made from skimmed and part-skimmed cow’s milk, giving it a lower fat content than its compatriot, gouda, and other semi-hard cheeses.

Is Gruyere a washed rind cheese?

Take Gruyère, Taleggio, Reblochon and Epoisse de Bourgogne for example – they’re all washed-rind cheeses, and all quite different in flavour and texture.

Is Brie a washed rind cheese?

Bloomy rinds (such as a Brie or Camembert) have a growth of soft, white mold on the surface of the cheese. Washed rind cheeses (like an Epoisses or a Cowgirl Creamery Red Hawk) have a unique orange hue and firmer outer rind.