A study was settled with the Saint-Nectaire cheese in order to compare the concentrations in carotenoids and vitamins A and E (that take part of the nutritional density) between cheeses produced in farms (n=8) or dairies (n=5) and evaluate the annual changes (4 to 5 samplings during the year). The same carotenoids were quantified in Saint-Nectaire cheeses than in the literature for bovine milk but their relative proportions were different due to unexpected high concentrations in lutein (equivalent to those of -carotene). -carotene, vitamin A and E concentrations were lower than expected, but cheeses were largely richer in xanthophylls (lutein and zeaxanthin). Except vitamin A concentration, 11.5% higher in farmhouse cheeses, all the other lipophilic micronutrients were found at similar concentrations in cheeses made in dairy plants or farms, thus suggesting that cheesemaking practices found only in dairy plants (milk standardisation, pasteurisation or curd washing) only marginally influence liposoluble micronutrients in cheeses. Lutein and -carotene concentrations were higher in cheeses produced during summer reflecting pasture feeding, whereas, tocopherol concentration was higher in winter, probably due to the vitamin supplement distribution.