What the French cheese of Sep - nekter is famous for and what it is eaten with?In June - July when meadows of France are filled with aroma of herbs, are a high time to make a trip to this province which is famous for cheeses furm a d`amber, kantal, salers, to the bla d`overn and, of course, Sep - nekter. Secrets of preparation of cheeses Overni`s inhabitants seized
at the time of the Roman Empire. In the Middle Ages overnsky feudal lords received from peasants a payment in the form of the cheese which ripened on a laying from rye straw. This cheese is considered a prototype of noble Sep - the nekter which became the business card of Overni in an era Louis XIV. On a legend, cheese was presented to the king by his faithful vassal marshal Henri de Senecter, and since then bears his name. In 1955 Sep - nekter received the prestigious category AOC.
The district of Maun Dore which limited production of this cheese (according to instructions of AOS), - one of the smallest in all Europe. The fresh air, juicy meadows, lakes, extinct volcanoes forming a fancy landscape - it is so possible to describe Maun Dore briefly. The nature generously presented local pastures: a variety of flora is reflected in tastes of the milk used for preparation of Sep - a nektera. In it it is possible to catch notes of a thyme, a gentian, bilberry.
Today Sep - nekter make on farms and an industrial way. On each cheese wheel there has to be a special marking: an oval green label with the inscription Saint - Nectaire fermier or square Saint - Nectaire laitier.
Seong - nekter belongs to category of not boiled cheeses with the pressed pulp. It is done of milk of cows of salersky breed. Country Sep - nekter (Saint - Nectaire fermier) do twice a day - then when milk cows - in the morning and in the evening. To make one disk of cheese weighing 1,7 kg, about 15 liters of milk are necessary. Abomasal ferment is added to even warm pair milk, and approximately in an hour the cheese clot is crushed to the sizes of wheat grain.
Curds are formed, salted, slightly pressed. After that cheese disks turn in linen fabric and again press within 24 hours. Then cheese goes to maturing to a dry cool cellar. In several days absolutely young disks of cheese are sold to specialists in a refining (maturing). They are placed still at least for three weeks in a cellar where periodically salt and overturned. Big Sep - nekter by the end of maturing looks as a disk with a diameter of 21 cm and 5 cm high, and small (Petit Saint - Nectaire) - with a diameter of 13 cm and weighing 600 grams.
On a surface already ripened Sep - a nekter it is possible to find characteristic impressive traces from a linen rag. The crust of cheese can be uneven light-gray, yellowish or reddish, with impregnations of a white mold. Under a crust the pulp of color of an ivory, soft and gentle consistence disappears. One of distinctive features of Sep - a nekter - the bright aroma which mixed in itself a smell of a damp cellar, aromas of overnsky herbs and hazelnuts.
As one of the best cheeses of France, Sep - nekter is worthy also the best wine accompaniment. Red wines from Burgundy are combined with it. It is possible to try it with red (preferably the categories AOC) wines of Loire or Rhone. Proceeding from the principle “ associations “ overnsky wines of the category VDQS (wine of the highest category), such as " will be fine couple by Sep - a nekter; Kot D`Auvergne “ “ Shantyurg “ “ Bud “ or “ Koran “.
Seong - nekter is the best of all to taste in the summer and in the fall, with a fresh baguette, apples, berries and nuts. In Auvergne with it do a simple and tasty dish “ Shampinyovern “. It is necessary to fry champignons on butter, to add to them thinly cut cheese. From 50 g of flour, 50 g of oil, 1 egg and 2 yolks, salt, Cayenne pepper, a nutmeg and milk to part quite liquid pancake dough. To pour out it on mix of mushrooms and cheese, to mix. To prepare on slow fire until a bottom it becomes dark - golden, then to turn. To give “ Shampinyovern “ follows hot.