3 - MAKING THE CHEESE

a. Stirring the milk

After the addition of yeasts specific to Saint Nectaire cheese and of rennet, the milk is stirred with a cheese harp so that grains of equal size are obtained and the whey is separated from the curd. The whey is drained off. When the cheese is being made the milk is not heated at all, so we can say that the farm Saint Nectaire is truly made with unpasteurised milk.