at , with between 40% to 60% relative humidity. Farmers and dairy producers can allow the “tome” to mature, or sell to cheese aging specialists. The affinage (maturing process) starts for a duration of a minimum of 28 days, according to the specification (reduced to 21 days for the "petit-Saint-Nectaire"). In general, it takes five to six weeks to a farmstead cheese, but it can last up to two or three months, for a cheese to mature. In the meantime, the cheeses are washed several times with salted water, and are regularly turned over, to obtain the orange-grey rind, that is specific of the Saint-Nectaire cheese. The cheese are aged on rye straw. The majority of Saint-Nectaires are transported to a professional affineur for the final six weeks of the affinage. The affinage is cut short if it is decided that the flavour and scent are not developing sufficiently. Production The Saint-Nectaire is the first farmstead Appellation in France, in terms of volume. It represents 6,500 tons per year, and the number of farmstead producers amounts to 240 farmers. Moreover, the dairy industries and cheese factories produce 7000 tons. A total of 13,500 tons of cheese were produced in 2007. Gastronomy The cheese can go with any kind of meal. It can be used in tarts, pies and buns. Tourism “La Maison du Saint-Nectaire”, or House of Saint-Nectaire, is located in the village of Saint-Nectaire, on the road of Murol. It is a museum, which shows the history and the methods of production of Saint-Nectaire. Anecdotes 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. See also References External links French website about Saint Nectaire Official site of the Saint-Nectaire Cheeses with designation of origin protected in the European Union Cow's-milk cheeses Cuisine of Auvergne-Rhône-Alpes French cheeses French products with protected designation of origin Occitan cheeses Washed-rind cheeses