The first cow’s milk PDO in Europe, Saint-Nectaire is produced in one of the smallest PDO production areas (1,800 km²). It is located exclusively in the mountains, at an altitude of around 1000m, on volcanic lands (Puy de Dôme, Cantal, Massif du Sancy, etc.).
The richness of the natural grassland flora at a high altitude makes for a milk with delicate aromas and gives the Saint-Nectaire its original taste.
This cheese was introduced to the court of King Louis XIV by the Marshal of France Henry de Sennecterre, bestowing it the favours of the Sun King and since earning itself the nickname of the “king of cheeses”. Saint-Nectaire is an uncooked pressed cheese.
Depending on its degree of ripening, it takes on a white to grey, yellow or red mouldy rind and weighs about 1.7 kg.
Its soft, cream-coloured texture has a delicate nutty and mushroom flavour.