Cheeses are made twice a day, in the morning and in the evening, after each milking session. Generally, on the farm, women make the cheese while men take care of the animals and the milking.

1.1 Adding the starter culture and the rennet

The unpasteurised milk is poured into a large stainless steel vat . This corresponds to the entire milking yield. On average a cow produces 5 to 8 litres of milk per milking session.

The starter culture can be added to the milk in the vat at the beginning of milking or just before adding the rennet.

Adding starter culture to the milk is carried out by introducing lactic acid bacteria, selected for their organoleptic qualities typical to cheeses with the "Saint Nectaire" label of origin.