La Zouch Coffee House Restaurant & Cellars, 2 Kilwardby Street, Ashby de la Zouch, Leicestershire, LE65 2FQ
Telephone & Fax: 01530 412536     Email:
wineandwhisky@lazouch.co.uk

OPENING HOURS: Closed Sunday Evening and All Day Monday
Opening Times: Tuesday to Saturday 9:00am, Sunday 11:00am
Last Orders: Tuesday & Wednesday 6:00pm, Thursday & Friday 9:00pm, Saturday 7:00pm, Sunday 4.00pm

Copyright © 2016 La Zouch Coffee House Restaurant & Cellars All rights reserved

Mail: geoff@lazouch.co.uk?subject=Ask Geoff&body=My Name is: 

My question to Geoff is: Mail: Geoff@lazouch.co.uk?subject=Please add me your mailing list&body=My Name is:

My email address is: facebook Instagram twitter Nelson’s Christmas Sparkle Gin Double Chocolate Chunk Breads Panettoncino Regal Cioccolato Baron Bigod House of Dorchester Chocolates Country Farmhouse Pickle Fine English Bath Ovals Strawberry Extra Jam Olive Oil Olives Pates Gift Vouchers
Baron Bigod Bath Blue Bath Soft Chilcote Brick Colston Bassett Stilton Duckett's Caerphilly Manchego Curado Merry Wyfe Renegade Monk Saint Nectaire Sharpham Rustic Garlic and Herb Slack-ma-Girdle Sparkenhoe Red Leicester Vintage Lincolnshire Poacher Westcombe Cheddar Wigmore Wyfe of Bath Cheese Platters
Hamish Honey

SAINT NECTAIRE

Region: Auvergne

Style: Semi hard

Milk type: Unpasteurised Cow

Our Saint Nectaire comes from the ripening rooms of affineur Xavier Morin. Xavier is more than French, he is from Cantal. He is a passionate advocate of the cheeses from Cantal and the Auvergne, where some of France’s oldest and most famous cheeses are produced.

Xavier works in complete partnership with each individual cheese maker. He knows their animals, their challenges and the cheese making process inside out. We are fortunate indeed to be one of Xavier’s special customers.

Our Saint Nectaire is made from the milk of the now rare breed of Salers cow native to the Auvergne region of France. The Salers are robust and even-tempered animals but they will only yield milk when their calves are nearby. This means that it takes two herdsmen to milk the cows, one to actually milk the cow and the other to keep the calf nearby. Most cheese makers consequently have moved over to breeds that are easier to farm and more suitable for mass production. The Morins however are committed to continuing the Salers breed and remaining true to the tradition of their native region. Although the yield is very low, less than half than that of a Holstein, the quality of the milk is exceptional.  Underneath the silky grey rind of the Saint Nectaire is a supple and creamy paste that has a gloriously ‘earthy’ flavour.