In the Bellonte family, which has been producing the famous French Saint-Nectaire cheese for generations, Sylvain Bellonte proudly introduces himself as the sixth generation. “I’m probably the great-great-great-great-grandson of the man who started it all,” he says. Today, at 40, Sylvain leads the family farm and welcomes visitors inside the cheese-aging room, surrounded by the aroma of hay, milk, and ripened cheese. He is proud of his heritage, land, and the family that taught him everything.
Family Production – All in One Place
Located in the heart of the Auvergne plateau, at an altitude of 1,000 meters, the Bellonte farm produces Saint-Nectaire cheese exclusively from milk from their cows. Every morning and evening, Sylvain and his assistant Alexis milk the cows and use the milk to make the cheese. Between 30,000 and 40,000 wheels of cheese are produced each year.
There are no intermediaries, no wholesalers – the cheese is sold only in their farm shop, right next to the barn. This way, the family maintains full control of quality and builds direct connections with their customers.
A Transparent Process for All to See
The entire process – from milking to ripening – is open to visitors, who can walk through the barn, the cheese workshop, the natural cellar, and the shop. Sylvain’s mother Bernadette and his wife Mélissa are always there to explain and share their passion. The whole family is involved – this is truly a family affair.
Natural Cellars – a Jewel for Cheese Aging
The cheese matures in natural caves in nearby Saint-Julien, where the temperature remains at a constant 11°C with high humidity. Sylvain’s grandfather and great-grandfather used these same caves. “The land, the air, the volcanic soil – everything here helps us make better cheese,” he says.
A Shop Full of Flavor and Smiles
The shop, run by Bernadette and the family, offers only products made on-site. Tourists and locals alike return regularly for this authentic experience. The farm is open all year, except December 24, 25, 31, and January 1.
