Saint-Nectaire is a semi-soft, pressed, uncooked cow's-milk cheese from the volcanic Auvergne region of central France — a flat round wheel with a distinctive mottled grey rind dusted with white, yellow and orange-red moulds, and a supple, ivory-to-straw paste. It is mild, nutty and earthy, with mushroomy, hazelnut and faintly mossy notes drawn from the high pastures of the Massif Central.