| BLEU DE SEVERAC |
 Description:
At Severac- le-
Chateau, 30 kilometers from Milau, the true tradition of cheese making from the
Aveyronnaises farmers is handed down through the generations. The bleu de
Severac could be confused with a Roquefort cheese as it follows the identical
method of production, the only difference is that it does not profit from an
affinage in the prestigious cellars of Combalou. As for the taste you be the
judge, all the magic of a bleu cheese is there: Creamy, tangy and sublime.
|
|
|
|
Milk |
|
 |
| Season for
indulging |
|
|
| Weight |
 |
1000 g |
| Affinage |
 |
6 to 8 weeks |
| Pate
(dough) |
 |
Uncooked, unpressed soft cheese with veins of
blue mould |
|
