Caves in the village of Saint Nectaire that were used by the romans as baths and there are some left although some lunatic priest did damage the others some time in the late 19C.
As well as the baths there are stalagmites and stalactites, a hot spring to feed the baths and a petrification room where objects are coated in minerals when left in the dripping water.
The making of Saint-Nectaire cheese is the fruit of long standing experience built over the centuries, allied to modern technology.
To be entitled to the Saint-Nectaire “appellation d’origine”, farmhouse cheese must be made uniquely within the area, with milk collected in the area, morning and night, straight after milking.
Not just food, but the special St Nectaire cheese that is only made here in ther entire world!
Saint-Nectaire cheese has an uncooked semi-firm, pressed salted paste, with a flowery rind, with white yellow or red mould. It contains a minimum 45% fat and 52% fat solids.
Saint-Nectaire is a 21-cm diameter 5-cm high circular cheese weighing around 1.7 kg.
The name of “Petit Saint-Nectaire” is used for a Saint-Nectaire type of cheese which is 13 cm in diameter, 3.5-cm to 4-cm thick and weighs about 600 g.
What to buy: CHEESE!