Savaron : Le Savaron est un cheese au cow milk à uncooked pressed dough in washed rind, made en Auvergne. C’est en quelque luck un Saint-Nectaire made except areas.
THEorigin du name would for the rue Savaron à Clermont-Ferrand, located à proximity for the cathédrale Notre-Dame de L’AssomptionWhere exist many cheese cellars on several floors.
Du XVIIe au XIXe century, bien avant l’appearance de l 'AOC " Saint-Nectaire ", de nombreux cheese makers were doing mature et refine in these cellars of tomes purchased in farms of monts Dore and farms more close de Clermont-Ferrand the farmers, n’ayant ainsi pas la charge de l’affinage, benefited by Fast return bymoney. Moreover, the cheese makers, who mastered therefinement du patented, could theadapter Asked likes of their customer base.