How to Make Saint-Nectaire Cheese at Home

 

--- published by foodie Parmod.

Introduction: Discover the Delicacy of Saint-Nectaire

Saint-Nectaire is a semi-soft, washed-rind cheese hailing from the Auvergne region of France. Known for its earthy aroma, supple texture, and fruity, nutty flavour, Saint-Nectaire cheese is a rustic gem in traditional French cheesemaking.

In this guide, you'll learn how to make Saint-Nectaire at home using British ingredients and household equipment. Whether you're a home cheesemaker or a curious cook, this recipe will walk you through the process step by step.

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What Makes Saint-Nectaire Special?

Made from cow’s milk, typically from grass-fed breeds

Aged on straw mats, which give the rind its signature look and taste

Washed regularly during ageing, producing a distinctive orange-tinted rind

Matured for minimum 4 weeks, but ideally 6–8 weeks for full flavour

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Ingredients (For approx. 1 kg of cheese)

4 litres whole raw or pasteurised cow’s milk (non-UHT)

¼ tsp mesophilic starter culture (e.g., MA4001 or Flora Danica)

1/8 tsp Brevibacterium linens (for washed rind development)

1/8 tsp liquid rennet diluted in ¼ cup non-chlorinated water

1½ tsp non-iodised salt

Optional: ¼ tsp calcium chloride (if using pasteurised milk)

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Required Equipment

Large stainless steel pot

Cheese thermometer

Curd knife

Cheese mould (round, 15 cm wide preferred)

Cheese press

Cheesecloth or butter muslin

Cheese mat and draining board

Ageing container or cheese cave (10–13°C, high humidity)

Washed rind brine solution (see below)

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Step-by-Step Instructions

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Step 1: Prepare the Milk

Heat your milk slowly to 32°C in a clean stainless-steel pot. Stir gently to avoid scorching.

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Step 2: Add Starter and Cultures

Sprinkle the mesophilic starter and Brevibacterium linens over the milk’s surface. Let sit for 2 minutes to rehydrate, then stir in gently.

Allow the milk to ripen for 30–45 minutes while keeping the temperature steady.

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Step 3: Add Rennet

Add the diluted rennet and stir slowly for 1 minute. Cover and leave the milk undisturbed for 40–60 minutes until a clean break is achieved.

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Step 4: Cut the Curd

Use a long knife to cut the curds into 1 cm cubes. Let rest for 5 minutes, then gently stir and gradually increase the temperature to 38°C over 30 minutes.

Stir continuously to prevent the curds from matting.

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Step 5: Drain and Mould

Drain the whey, then line your mould with cheesecloth. Transfer the curds and press at 5–10 kg of pressure for 4–6 hours, turning once halfway.

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Step 6: Salting

Remove the cheese from the mould and rub with non-iodised salt on all sides, or brine it in a 20% salt solution for 12 hours. Dry the cheese at room temperature for 1–2 days until the rind feels dry to the touch.

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Step 7: Ageing and Washing

Place the cheese in a cave (cheese fridge or plastic box with lid) at 10–13°C with 90–95% humidity.

Every other day, wipe the rind with a clean cloth dipped in a light brine wash:

1 cup boiled water

1 tsp salt

Optional: a drop of white wine or cider vinegar

This encourages the orange rind and prevents unwanted mould.

Repeat this washing process for 2–3 weeks, then once weekly. Flip the cheese every 2 days to promote even ageing.

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Step 8: Ripening Time

Let your Saint-Nectaire age for 4–8 weeks. Flavour becomes more pungent and complex with time.

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Tasting Notes

Texture: Soft, springy interior with a creamy mouthfeel

Flavour: Earthy, grassy, nutty and savoury with a hint of mushroom

Aroma: Strong, washed-rind scent that softens when cut

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Serving Suggestions

Enjoy with rustic baguette or sourdough

Pairs beautifully with light red wine (e.g., Pinot Noir or Gamay)

Serve with apples, walnuts, and fresh herbs on a cheeseboard

Melt into potato gratin or raclette-style dishes

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Tips for Success

Maintain high humidity – use a container with damp paper towel to prevent cracking

Use raw milk if legally available for a deeper flavour

Wash rind regularly – neglecting it can lead to bitterness or dryness

Be patient – flavour and rind improve with age

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How to make Saint-Nectaire cheese at home

Homemade French cheese recipe UK

Washed rind cheese recipe guide

Make semi-soft cheese with cow’s milk

Traditional French cheese recipe

Artisan cheese recipe Saint-Nectaire

Cheese ageing process at home

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Learn how to make Saint-Nectaire cheese at home with this step-by-step British English recipe. Includes full ingredients, equipment list, ageing guide, and flavour tips.

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Conclusion

Making your own Saint-Nectaire cheese is a rewarding deep dive into French cheesemaking. With its creamy texture, savoury taste, and rustic rind, it’s the perfect centrepiece for any cheeseboard.

If you're ready to experiment with washed-rind cheeses, Saint-Nectaire is both a delicious and accessible starting point. Follow these steps and bring a taste of Auvergne into your kitchen.

--- write ✍️ by foodie Parmod.

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