Saint-Nectaire, a pressed uncooked cheese made from cow’s milk, hails from the region of Saint-Nectaire, a spa town in the Monts Dore massif in Auvergne. This rustic treat is known for its supple and smooth paste and can boast of having been served to Louis XIV, having been introduced by the marshal of France, Henri de Sennecterre. Its area of origin is one of the smallest designated in France (comprising 69 communes spread across the Sancy Massif, Cézallier and Artense and straddling the department of Puy de Dôme and Cantal). It is tucked between the famous range of volcanoes in Auvergne and enjoys a long-established reputation. Saint-Nectaire can be farmhouse (produced in a farm with raw milk) or dairy (made in a dairy, with pasteurised milk). Aged over at least 28 days, it demands a reaction. It can be served plain on a cheeseboard or used in cooked dishes and is the definitive convivial cheese.