’St. Nectaire cheeses.’
Betty Trapenat, a farmer's wife at the Ferme de Fontaneix at Besse-et-Saint-Anastaise (department Puy-de-Dôme), holds two St. Nectaire cheeses, while Salers cows, the suppliers of the milk from the cheese is made, are looking on curiously. In the background there is a "buron", a barn where once the cheeses were made and laid to ripen. Photo Paul Smit.