Saint Nectaire is a natural, creamy cheese. The production follows strict guidelines and quality specifications and it is made with a milk produced exclusively in the appellation area.
The Saint-nectaire is the first farmstead AOP in Europe, and it is produced exclusively in the mountains on volcanic lands, in one of the smallest production areas in Europe (only 1800 km2). The production area includes the Puy-de-Dôme department (50 municipalities) and Cantal (19 towns) around the Sancy mountain range (alt. 1886m) on the Artense and Cézallier.
The floral diversity of natural grasslands gives the Saint-Nectaire its original flavor. There are about 30,000 cows used for the production of this cheese. Herds ascend the mountain pasture from spring to fall, allowing the maintenance of open landscapes!