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

Sénerac is a small farmhouse tomme made from raw Cantal cow's milk, produced according to ancestral tradition in wooden gerles. 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. Beneath a buttercup rind, the tomme reveals an ivory-colored 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 every week and carefully matured for 3 to 5 months in underground natural stone cellars. 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 helps limit waste and drying out. Sénerac is enjoyed as an aperitif or at the end of a meal, and can also be enjoyed in pieces with whisky, in fondue or raclette. A handy 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 creates a cylindrical surface ideal for making fine shavings using a truffle or cheese grater, 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 and keep it refrigerated 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 produce is shipped in specially designed insulated packages with cooling gels to keep it fresh throughout the journey.