The recipe for croque monsieur with Saint-Nectaire and porcini mushrooms.
Saint-Nectaire is an Auvergne cheese born in the Middle Ages. At the time, it was called gléo cheese, a cheese placed on rye straw (gléo), often made by women and which was used to pay the lords.
In the 17th century, Marshal Henry II de Sénectère promoted it to the court of King Louis XIV, who greatly appreciated it. It is he who will give it its name.
The rural exodus at the beginning of the 20th century will significantly reduce production. The Saint-Nectaire producers' union was created in 1954 and the cheese was awarded an AOC in 1955.
Be careful, as with many cheeses, the mention of the AOP is not at all enough to guarantee quality because we can make, and this is very often the case, Saint-Nectaire with pasteurized milk. You should favor farmhouse Saint-Nectaire with raw, well-ripened milk, with an fragrant rind and a very soft center. They can be recognized by a green sticker. It is one of the few cheeses that goes well with red wines.
The recipe for croque monsieur with Saint-Nectaire and porcini mushrooms: Ingredients :
- 8 slices of country bread
- 4 slices of Saint-Nectaire
- 2 porcini mushrooms
- 4 slices of ham
- Butter
1. Butter the bread slices on both sides
2. Arrange the ham, porcini mushrooms and Saint-Nectaire
3. Bake the croques in an oven at 200°C for 6 to 7 minutes, turning them halfway through cooking
