This cheese, made at the time by the peasants of Auvergne and Aubrac, was a small tomme that was aged on rye straw, the "gleo". Subsequently, one of the family members who managed the city, Marshal Henri de Senecterre, presented this cheese to Louis XIV thus making it known. Time did the rest and the refined tomme took the name of the village of Saint-Nectaire. Its manufacturing territory is limited to 72 communes, in Puy-de-Dome and Cantal, on the rich volcanic area of the Monts Dore. The Saint-Nectaire is still born from the same wild meadows, whose plant diversity perfumes the milk of delicate aromas and the careful care of producers anxious to master and enhance this natural wealth.
After each milking, the harvested milk is renneted directly on the farm, earning it the name "farmer". The curd obtained is then broken to remove the whey and put into a mold. The Saint-Nectaire thus formed is salted with coarse salt before being put in press for 24 hours. The cheeses are then demolded and stored in a cold room for one week. In order to identify the farmer Saint-Nectaire, an oval green casein mark with the department number, the manufacturer's code and the production commune code is affixed to the cheese. The alchemy of ripening can then begin for a minimum of 4 weeks. During this period, the cheeses are washed several times with salt water and are then regularly returned to obtain the flowery rusting of gray-orange color so specific to Saint-Nectaire. Stronger in taste than the one made in external workshop, the farmer Saint-Nectaire also has a more rustic appearance.