Curé Nantais

1. History

Curé Nantais was born in 1880 in the small village of Saint-Julien-de-Concelles, on the banks of the Loire in Loire-Atlantique[1][2]. Its invention resulted from the meeting between a local farmer, Pierre Hivert, and a passing priest who allegedly transmitted the recipe to him[1][2]. The cheese was initially called « Régal des Gourmets » before taking the name « Curé Nantais » a few years later, in tribute to the holy man[1][2]. The Hivert family perpetuated the manufacturing tradition for four generations, passing down the secrets from father to daughter[2][5].

2. Physical characteristics

Curé Nantais is a cow's milk cheese with soft paste and bloomy rind[7]. It comes in two forms: a square block approximately 9 centimeters on each side, 4 centimeters thick, weighing between 180 and 200 grams, or a flat cylinder approximately 15 centimeters in diameter[4][8]. Its rind gradually develops a beautiful natural orange color thanks to red ferments applied twice weekly[3].

3. Taste profile

Curé Nantais is characterized by its creaminess and delicate aroma[3]. Its authentic and distinctive flavor develops during the aging process in a humid cave[3]. This unusual cheese offers a unique tasting experience, particularly appreciated on Nantes and Loire tables[5]. It traditionally pairs well with Muscadet wine[7].

4. Production zone and period

Originating from the Retz region in Loire-Atlantique, Curé Nantais is now produced in Pornic, a port west of Nantes[4][6]. Production uses raw whole milk collected daily from local farmers, twice a day at dawn and dusk[3][5]. Aging lasts approximately three to four weeks in a cool, humid cave on spruce boards[3][5]. The dairy produces approximately 3,000 cheeses per day[5].

5. Certification

Curé Nantais does not possess documented official AOC, AOP, or IGP certification[4]. However, it remains a reference in Nantes gastronomy, having won numerous competition medals throughout its history[5]. This traditional cheese is protected by its reputation and artisanal know-how transmitted since 1880.