The St. Nectaire is a semi-hard cheese with a mild, creamy taste with a hint of hazelnut. The rind is gray-purple with yellow, white, and red mold spots, and the smell is reminiscent of damp cellars. The preparation of the St. Nectaire requires very fresh milk. Therefore, it is made twice a day: in the morning and in the evening immediately after milking. This is followed by a ripening period of 6 weeks during which the cheese is regularly washed and turned. The production area and preparation are protected by AOC/AOP and include the southwestern part of the Puy-de-Dôme and the northern part of the Cantal.
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