The Saint-Nectaire AOP Xavier David is produced by the farms GAEC Cerfs du Sancy and GAEC Escourolle. Its maturing process is a veritable ritual: it lasts at least four weeks, including one week on rye straw, in the damp volcanic cellars of the commune of Allanche. This site boasts ancestral expertise, as well as a unique terroir and authenticity. The master cheesemakers regularly rub and turn the cheeses to obtain this bloomy rind, characterised by naturally brown, grey or blue mould, which makes this cheese so unique. Saint-Nectaire AOP Xavier David has a creamy texture with earthy and nutty aromas.