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 cow's milk from Cantal, produced according to an ancestral tradition in wooden vats. It is made from milk from pastures located at an altitude of over 1,000 metres, in the heart of the Auvergne Volcanoes Natural Park, offering an authentic taste of the Auvergne region. Beneath a golden rind, the tomme reveals an ivory-coloured paste with a melt-in-the-mouth texture, offering a complex fruity and floral taste that lingers on the palate, without being bitter or 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 underground natural stone cellars. This artisanal production and maturing process, certified "IFS supérieur", allows the cheese to develop a wide range of aromas: floral and fruity in spring, with notes of blueberries and mushrooms in autumn. Its small size helps to limit losses and drying out. Sénerac is enjoyed as an aperitif or at the end of a meal, and can also be eaten in pieces with whisky, fondue or raclette. A handy tip is to cut the first slice by removing the part of the rind with the cow's head on it, then cut the cheese horizontally. This creates a cylindrical surface that is ideal for making fine shavings using a truffle or cheese grater or a girolle, adding a touch of elegance and flavour to your salads, gratins or other gourmet dishes. To optimise its storage, it is recommended to cover the opened Sénerac with cling film and keep it in a cool place for up to 4 months. Sénerac received the "Épicures d'Or" 2023 award and the "Best Of 2023" award from Gourmet Sélection. Location in store: Atelier BOF
a carton = 32 pieces
a piece = 680 g