Maison Bordier Pornic - Le Curé Nantais

At the end of the 19 th century began the history of this cheese " Le Curé Nantais " in a little town near the edges of Loire : St Julien de concelles. The meeting between a farmer ( Pierre Hivert ) and an ecclesiastic gave birth to a cheese called " Treat of Gourmets". It's only later that this cheese became "Le Curé Nantais " in homage to this holy man. The cheese dairy still remained in St julien de Concelles during 4 generations , it won competitions and medals that allowed the cheese to be famous,till to become a jewel of the gastronomy.
100 years later, Georges Parola, a passionate creamer, decided to buy back this little cheese dairy in order to carry on the tradition. Georges Parola worked a lot , and wanted to develop the cheese dairy little by little... Nowadays, the workshop has been modernized but the gestures are the same ones. The Curé Nantais is made only with fresh milk from the morning milking. Made in the traditional copper vats, the production does not exceed 2,600 cheeses a day : "raw milk requires!" . The cheese won again a medal : the gold medal at the Concours Général Agricole of 2012.
Nowadays, the team of Le Curé Nantais will be pleased to make a visit of the cheese making , followed by a tasting session in the pleasant shop that offers a wide range of regional products : cheeses, wines, local grocery products...