Farmhouse production. The Saint-Nectaire AOP Fermier Affinage d’Excellence is made with fresh, warm raw milk collected from the farm in the morning and in the evening. The cheese is ripened for at least 4 weeks in cellars naturally cut into the rock, in Aubière, on natural straw. The straw slightly dries the cheese and gives it an inimitable hazelnut flavour, a pronounced terroir taste and a strong smell. The cheese is covered by a natural rind on which greyish-orange moulds develop: this is completely normal and a sign of quality.