This cheese produced from raw cow’s milk, born in 1880, takes its name from the meeting of a clergyman with a farmer from Nantes, Pierre Hivert, in Saint-Julien-de-Concelles, on the banks of the Loire. . Discover its history, the secrets of its production at the Pornic cheese dairy.
Highly appreciated by gourmets, the Curé Nantais who is very frequently found on the tables of restaurants in Nantes is a symbolic product in Loire-Atlantique.
We eat it hot or cold
This supple, soft cheese with an orange-red color and strong flavor is similar to another dairy product, Reblochon. It is no coincidence that the Curé Nantais adapts very well to the recipe for tartiflette, the flagship recipe of the Savoyard mountains. The Curé Nantais also has its place in a cheese platter at the end of a meal and goes very well with a well-known wine from the Nantes vineyards.
And good recipe ideas based on raw milk cheeses are to be discovered with: Cook raw milk cheeses with originality!
– P Clero
Why the Nantes priest?
It was in 1880 that the Curé Nantais was born, initially called “Régal des gourmets”, with the meeting of a priest and a local farmer in Saint-Julien-de-Concelles, in Loire-Atlantique. It was only a few years later that he officially became Le Curé Nantais.
After a production perpetuated over four generations, Pierre Parola, then creamer-cheesemaker on the markets of the region, bought the brand and relocated its production to the Atlantic coast, more precisely to Pornic. This purchase then brings a national aura to the Curé Nantais.
In 2012, a new workshop was created at the Pornic cheese dairy. This unique place of production in France of the Curé Nantais can then be visited and discover the backstage of this cheese which has become famous beyond the borders of the Pays de la Loire region.
- Find all its history on curenantais.com, the website of the Pornic cheese dairy.
– P Clero