The ripening of the Saint-Nectaire AOP Fermier Xavier David is really something: it takes place on rye straw for at least 4 weeks in damp volcanic cellars in the town of Allanche. The Allanche site has ancestral know-how and its very own terroir and authenticity. The ripeners rub and turn the cheese over on a regular basis to get this bloomy rind with naturally brown, grey or blue mould that are so specific to this cheese.