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cheese from the spa town

Farm-produced Saint-Nectaire (non-industrial) has

Saint-Nectaire in the Auvergne’s Monts Dore massif is famous for its hot volcanic waters and the oldest cow’s milk AOC/AOP cheese—since 1955! It’s soft, sweet, with a slightly musty earthy aroma and natural rough looking but edible rind with a distinctive grey mold.

Made with raw milk (fermier) or pasteurized milk (industriel, or dairy), Saint-Nectaire is an uncooked pressed cheese made in flat discs weighting 1.5kg that matures for eight weeks on rye straw.

Along with Cantal and Salers, it was the marshal of France, Duke of Lorraine and Lord of Saint-Nectaire Henri de Sennecterre, who helped popularize the cheese when he introduced it to Louis XIV.

Today Saint-Nectaire fermier is the the best selling farm cheese in Europe and the third best selling cow’s milk cheese in France, never far from the classic cheese board.

AOPs and some others

Auvergne Rhône Alpes

Cheese and dairy

Text © Dana Facaros

Image by PD art