In 1911, Jean Dischamp, son of a farmer, took over a cheese store and aging cave in Clermont-Ferrand. The seller agreed to train the new owner in the art of aging Saint Nectaire. After WWII, Dischamp’s son, Paul, expanded to age all Auvergne cheeses. Dischamp’s cellars are now located in Sayat, a small village in the foothills of Auvergne Volcanic Regional Park.
Today Jean-Luc Dischamp and Arnauld Dischamp, third and fourth generation owner, continue the tradition of Maître Affineur by aging the four PDO cheeses of Auvergne: Fourme d’Ambert, Cantal, Bleu d’Auvergne and Saint Nectaire.
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