This Cheese’s Secret Ingredient Comes From Caves on Volcanic Hillsides
The path to cheese perfection in France’s Auvergne region began thousands of years ago, when 80 now-dormant volcanoes were carpeting the countryside with lava and ash. Today, the volcanic soil supports fertile pastures. Dairy cows graze on wild grasses and flowers during spring and summer, and wheels of Saint-Nectaire cheese ripen year-round in underground caves dug into the volcanic hillsides. …