Le Sénerac | Farmhouse Tomme cheese made with raw milk, aged 3 to 5 months, approximately 680g

THE Sénerac is a small tomme farmer At milk believed Cantal cow's milk cheese, made according to an ancestral tradition in a wooden jug. It is made from milk Sourced from pastures situated at an altitude of over a thousand meters, in the heart of the Auvergne Volcanoes Regional Nature Park, this cheese offers an authentic experience of the Auvergne terroir. Beneath a buttercup-yellow rind, the tomme reveals an ivory-colored paste with a melting texture, offering a complex fruity and floral taste, with a long finish, neither bitter nor acidic. Each Tomme cheese , the product of ancestral know-how, is turned and rubbed manually every week and carefully matured for 3 to 5 The cheese is aged in underground cellars made of natural stone. This artisanal production and maturation process, certified "IFS Superior," allows the cheese to develop a very diverse aromatic profile: floral and fruity aromas in the spring, and notes of blueberries and mushrooms in the autumn. Its small size helps limit waste and drying. Sénerac It is appreciated as an aperitif or at the end of a meal, and can also be enjoyed in pieces alongside a whisky, in a fondue, or in a raclette. A practical tip is to cut the first slice by removing the part of the rind where the cow's head is located, then slice the cheese horizontally. This creates a cylindrical surface ideal for making thin shavings using a truffle or cheese grater, or a girolle, adding a touch of elegance and flavor to your salads, gratins, or other gourmet dishes. To optimize its preservation, it is recommended to cover the Sénerac Once opened, cover the dough with cellophane film and keep it refrigerated for a maximum of 4 me s. The Sénerac received the "Golden Epicures" award 2023 and the "Best Of 2023" from Gourmet Selection.

Number of servings: 20 servings of approximately 30g

Country of production: France