Aged by Maison Mons in Roanne, France, and made from the same cow's milk as Cantal, this uncooked, pressed, semi-soft monastery cheese of ancient origin boasts complex, subtle flavors. The herds that provide the milk for St. Nectaire are grazed at over 3000 feet on volcanic mountain flora nourished by native thermal waters. Cheesemaking occurs after each milking, and the wheels are ripened for two months. With a thick natural rind inspired by the rye mats on which it ages, St. Nectaire carries a rustic, nutty, fruity flavor with a tangy finish that burns the sides of the tongue. A truly rustic offering, St. Nectaire is excellent with a bold Bordeaux.