Gourmet products local specialties and wines Mazoires

At an altitude of 110 meters in the neighboring town of Saint-Alyre-ès-Montagne, the Ferme du Fayet produces milk that it transforms into Saint-Nectaire fermier AOP cheeses. The cheese making process begins right after milking: the milk is curdled, the tomme drained and then molded. Then the cheese is pressed for 10 hours before being matured for 4 to 6 weeks. Good to know: the price is much more interesting than in a cheese factory! You can also find the Ferme du Fayet at the Saint-Germain-Lembron market on Thursdays at the end of the afternoon.