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!
From the volcanic area of Mont d'Or, St. Nectaire is made from the refined milk of cows that have grazed on beautiful grass located at an altitude greater than 1,000 m.
It is referred to as "rye cheese" because it ripened on straws until the 17th century. It has the favor of the Roi Soleil, when Marshal Senecterre introduces it to the court of Louis XIV. After that, its reputation was well established...
Its secret: It is made with the ancestral know-how of the farmers, especially women who pass their knowledge from generation to generation.It is during maturation that St. Nectaire gets its bloomy gray rind. It is regularly washed and manually turned.
Saint Nectaire fermier AOC
Raw cow milk, milk ferments, salt