✨Le Sénerac | Farmhouse Tomme made from raw milk, 3 to 5 months of ripening ±680g✨

The Sénerac is a small farmhouse tomme made from raw cow's milk from Cantal, produced according to an ancestral tradition in wooden gerle. It is made from milk from pastures located at an altitude of over a thousand meters, in the heart of the Auvergne Volcanoes Natural Park, thus offering an authentic experience of the Auvergne terroir. Under a buttercup rind, the tomme reveals an ivory paste with a melting texture, offering a complex fruity and floral taste, long in the mouth, neither bitter nor acidic. Each tomme, the fruit of ancestral know-how, is turned and rubbed manually each week and carefully matured for 3 to 5 months in underground cellars made of natural stone. This artisanal manufacturing and maturing process, certified "IFS supérieur", allows the cheese to develop a very varied aromatic palette: floral and fruity aromas in spring, notes of blueberries and mushrooms in autumn. Its small size limits losses and drying out. Sénerac is enjoyed as an aperitif or at the end of a meal, and can also be enjoyed in pieces to accompany a whisky, in fondue or raclette. A practical tip is to cut the first slice by removing the part of the rind where the cow's head appears, then cut the cheese horizontally. This gives a cylindrical surface ideal for making fine shavings using a truffle or cheese grater, thus adding a touch of elegance and flavor to your salads, gratins or other gourmet dishes. To optimize its conservation, it is recommended to cover the opened Sénerac with cellophane film on the dough and to keep it cool for a maximum of 4 months. Sénerac received the "Épicures d'Or" 2023 award and the "Best Of 2023" from Gourmet Sélection.

❄️ All our fresh products are sent in specially designed insulated packages including cooling gels to keep them cool throughout the journey.