Long regarded as a local country cheese, Saint-Nectaire was introduced to the court of King Louis XIV, the Sun King, by Marshal of France Henri de La Ferté-Senneterre in the 17th century.
This cheese was traditionally made by women and was known as “rye cheese” because it was matured on rye straw.
Saint-Nectaire, an uncooked pressed cheese, was awarded AOC status in 1964 and AOP status in 1996.
You will discover everything there is to know about this “King’s Cheese”. Following a visit to the ageing cellar, where you will learn about the cheese-making process and the importance of maturation, you will be invited to enjoy a tasting of both farmhouse and dairy Saint-Nectaire.
You will also have the opportunity to discover other Auvergne cheeses, as well as a wide range of local artisanal products, including cured meats, lentils, wines and beers, honey, and jams.