Our specialty, we have been working on Saint-Nectaire from father to son since Jean Dischamp settled in Auvergne in 1904.
It's not just any Saint-Nectaire: in 2023, it is the most awarded at the International Lyon Competition with 3 medals.
The affinage of a Saint-Nectaire du Buron begins at 5-7 days when it leaves the farm of our producers and crosses the threshold of our buried cellars for a retreat far from any agitation. It is there, for several weeks, that it will be the object of special attention from our Master Cheese Ripeners. Brushed, salted, washed, probed, turned, sometimes matured in several cellars at different temperatures, the Saint-Nectaire du Buron will pass up to 15 times between the hands of our Master Cheese Ripeners. Thanks to time, the atmosphere of the cellars, our daily care, and our know-how, each Saint-Nectaire that comes out of our cheese factory is a delight for your taste buds.