Saint-Nectaire, a sacred monster of Auvergne culinary culture, has been a must-have at the end of a meal for decades. With annual sales of over 8,000 tonnes, this cheese supports 210 farms in Puy-de-Dôme and Cantal. However, in recent weeks, the future of Saint-Nectaire has taken a very indigestible turn.
The proposed law aims to improve the traceability of products by requiring French producers to affix the place of maturation next to the AOP logo on each label. Historically, 80% of the volumes of Saint-Nectaire farmhouses have been refined outside the farm by specialized refiners authorized in AOP. These refiners ensure the marketing and influence of the appellation at the national level.
However, this potential change in labeling requirements has sparked concern among producers and supporters of Saint-Nectaire cheese. The outcome of these proposed regulations could have significant implications for the future of this iconic cheese. It remains to be seen how this issue will be resolved and what impact it will have on the production and distribution of Saint-Nectaire cheese.