My baskets
You still don't have anything in your shopping cart
My baskets
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
{{getOldPrice()}}{{getPrice()}}
¡ Comprando este producto consigues {{calculatedProductMenttos()}} menttos !
Appellation of origin
El Salerac (Francia)
Our cheese changes its name but not its taste! Le Severac Authentique becomes Le Salerac. The 2021 season has already begun, and our first cheeses are being made and matured. Le Salerac, 100% raw milk from Salers cows, is now available for pre-order. The first tommes matured for more than 6 months will be ready to be delivered to you at the end of July.
Our cheese remains additive and preservative free. Using the ancestral know-how of Auvergne, the Salers milk curdles in a wooden jail. It is this unique process, which gives an authentic taste to each daily production. Its half-apple format, makes it an ideal cheese for 4 to 5 people.
FRESH PRODUCE: Your Salerac 2021 will be delivered in an isothermal parcel with food safety standards, from the end of July. You will be kept informed by email of the date of shipment of your package.
Net weight: 350 grams
Chronofresh delivery
The Salerac, made only with Salers cow's milk has a minimum of 6 months of maturation. Ripened for more than 6 months, it reveals under a spotted brown rind a golden and marbled paste. Real aromas of the land, such as undergrowth or the cellar of a buron, emerge. It is at this stage of the maturing process that Séverac cheese takes on its full dimension, all its olfactory roundness. More than 120 varieties of grass per square metre make up the mountain that the Salers cows graze on. During the summer season, from March to September, the cows' milk is at its tastiest. When tasted, exceptional flavours of liquorice and gentian burst on the palate. Guaranteed 100% Salers milk. The number on the rind is the date of production. This number indicates the day of manufacture and thus makes it possible to know the exact duration of maturation of each cheese.
