Pronunciation: [nɛktˈe͡ə] (IPA) 
Nectaire is a type of French cheese with a unique pronunciation that may be confusing for non-native speakers. The correct pronunciation is nek.tɛʁ, with the stress on the second syllable. The "N" is silent, and the "C" makes a soft "S" sound, hence the "simple S" spelling. The "E" at the end is also silent, making it important to remember only to pronounce the consonants and the stressed syllable to correctly say Nectaire.
Nectaire is a noun that refers to a type of French cheese that is primarily produced in the Auvergne region. It is named after the village of Saint-Nectaire, where it was originally made in the 17th century. Nectaire cheese is classified as a semi-hard cheese and is created from pasteurized cow's milk.
This cheese has a smooth, velvety texture and a pale yellow to ivory color. It is characterized by a slightly salty and nutty taste, with fruity and milky undertones. The cheese has a natural, bloomy rind that can vary in color, ranging from yellow-to-gray to white. Its rind develops during the ripening process, and it can be eaten along with the cheese or removed.
Nectaire cheese is aged for a minimum of four weeks, during which it undergoes regular turning and brushing to ensure proper ripening. The cheese gradually matures, developing its distinct flavors and becoming more flavorful with age. It is often enjoyed as a table cheese, served with bread or crackers, and pairs well with both red and white wines.
Nectaire gained recognition for its exceptional quality and taste, earning the Appellation d'Origine Contrôlée (AOC) status in 1955, which ensures that the cheese is made according to specific production regulations. This protected designation also ensures that Nectaire cheese is produced only in the designated region, using traditional methods and specific ingredients.
The word Nectaire originates from the French language. It is derived from the name of a commune located in the Puy-de-Dôme department in the Auvergne region of France, called Saint-Nectaire. The commune is famous for the production of a renowned French cheese known as Saint-Nectaire. Hence, the term Nectaire is commonly associated with this specific type of cheese. The name Saint-Nectaire itself is believed to be derived from the Latin word nec-tarius, meaning holy nectar or nectar of the gods.
