At the end of the 19em century, the History of the Nantes Priest in a small village of the edges of the Loire starts, St Julien de Concelles. The meeting between a farmer of the pavs Pierre Hivert and an ecclesiastic gave birth has a cheese called “Treat of the Gourmets ''. (they are only a few years later in homage to the Saint man that this cheese became the Nantes Priest).
The cheese dairy remained with If Julien de Concelles during 4 generations and of contest in medals, the Nantes Priest became one of the florets of the Nantes gastronomy. Hundred later, Georges Parola, impassioned dairyman of products of soil, decide to take again the small cheese dairy in order to perpetuate the tradition.
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Today the workshop was modernized, but the gestures are always the same ones: The Nantes Priest is factory exclusively with fresh milk of the draft of the morning. Manufactured in the traditional copper tanks, the production does not exceed 1000 cheeses per day. “believed milk obliges! ”
It is in fresh and wet cellar, on boards of spruce, which will be led refining. The cheeses will be washed with salt water during 4 to 8 semaimes in order to give them this beautiful ochre color.
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