Savaron: Savaron is an uncooked pressed cow's milk cheese with a washed rind, made in Auvergne. It is in a way a Saint-Nectaire made outside the area. The origin of the name would come from rue Savaron in Clermont-Ferrand, located near the Notre-Dame de L'Assomption cathedral, where there are numerous cheese cellars on several floors.From the XNUMXth to the XNUMXth century, well before the appearance of the AOC "Saint-Nectaire", many cheesemakers matured and refined...
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