Le Curé Nantais originates from the Loire region, south of Nantes and is an artisan cheese since 1880. According to history, this cheese was created by a priest from Vendée, escaping from the French Revolution.
This gourmet cheese resembles its close cousin the Port Salut but it has a more pronounced taste as it is washed several times during its ripening period of 4 to 8 weeks in brine or in Muscadet wine.
The rind is smooth and the color is straw. The paste is soft with small holes and the flavor of this gourmet cheese is creamy and fruity. The cheese has a square or a round shape.
In order to comply with US FDA regulation for export to the USA the maturation of this cheese has been extended to over 60 days.