Product description

The awarded quality mark stipulates that the cheese is produced from raw milk from a single herd of Salers cows, within the area where they graze. The rich volcanic soil at an altitude of at least 1000 meters and the wild flowers that the cows eat can therefore always be tasted in the cheese.

Saint-Nectaire has a very long history. In the Middle Ages, the predecessor of today's cheese ("fromage de gléo") was mentioned as a means of payment for the farmers to pay their rent. At that time it was still a cheese that matured on rye straw (gléo). The history of Saint-Nectaire partly parallels the history of Cantal. The cheeses also have a partially overlapping production area. Both cheeses are semi-hard and pressed.