DAIRY - CHEESE | FRENCH CHEESES AND REGIONS | Massif central
Le Sénerac | Farmhouse Tomme with raw milk matured for 3 to 5 months ±680g MAISON MARIE SEVERAC
416297
Sénerac is a small farmhouse tomme cheese made from raw Cantal cow's milk, produced according to an age-old tradition in wooden sheaves. It is made from milk from pastures at an altitude of over a thousand metres, in the heart of the Parc Naturel des Volcans d'Auvergne, offering an authentic experience of the Auvergne region. Under a buttercup rind, the tomme reveals an ivory-coloured paste with a melting texture, offering a complex fruity and floral taste, long on the palate, neither bitter nor acidic. Each tomme, the fruit of ancestral know-how, is turned and rubbed by hand every week and carefully matured for 3 to 5 months in natural stone underground cellars. This traditional production and maturing process, certified "IFS supérieur", allows the cheese to develop a highly varied range of aromas: floral and fruity aromas in spring, notes of blueberries and mushrooms in autumn. Thanks to its small size, the cheese is less likely to spoil or dry out. Sénerac can be enjoyed as an aperitif or at the end of a meal, and can also be eaten in pieces with whisky, fondue or raclette. A practical tip is to cut the first slice by removing the part of the rind showing the cow's head, then cut the cheese horizontally. This creates a cylindrical surface ideal for making fine shavings with a truffle or cheese grater, adding a touch of elegance and flavour to your salads, gratins or other gourmet dishes. To optimise its keeping qualities, we recommend that you wrap the opened Sénerac in cellophane and keep it in a cool place for a maximum of 4 months. Sénerac was awarded the "Épicures d'Or" prize in 2023 and the "Best Of 2023" by Gourmet Sélection. Location in store: Atelier BOF
a carton = 32 pieces
a piece = 680 g