Saint-Nectaire is a French cheese made in the Auvergne region of central France.

By 1768, it was already widely recognized, as Legrand d’Aussy described the cheese in a story about his trip to Auvergne: "If someone wants to treat you to a feast, there is always going to be some Saint-Nectaire".

Depending on how old the cheese is, the rind can be white, brown or grey, and with orange, yellow, or red patches.

The cheese is made in a grassy and volcanic area, around the Pays des Monts-Dore.

Saint-Nectaire is an Appellation d'origine contrôlée (AOC), a certification given to French agricultural products based on a set of clearly defined standards.

When the appellation was accorded, industrial milk and dairy factories were also allowed to produce Saint-Nectaire.

A new appellation, "petit-Saint-Nectaire" (meaning 'small Saint-Nectaire'), given to cheeses that weigh 600 grams, was later included in the specifications.

The milk is uncurdled in order to obtain bits of renneted cheese about the size of wheat grains.

It can also be collected by some dairy industries that extract cream from it, turn it into powder to feed the calves, or use it in the elaboration of other food products, such as chocolate and pre-packaged-meals.

The tome is then wrapped into linen, a little casein stamp (oval or square) is put on top of it, and the cheese is salted (with some brine).

Farmers and dairy producers can allow the “tome” to mature, or sell to cheese aging specialists.

The cheese's name comes from the Marshal of Senneterre (a linguistic corruption of "Saint-Nectaire"), who served it at the table of Louis XIV.