Marie Severac

No minimum order
Shipping time: 24 - 96h
From 24 €

Cheese made in Cantal and other products from Auvergne (France)

Auvergnat board
BLUEBERRY PÂTÉ
Board The Gambler
Board The Majestic
Bolognese sauce with Salers beef - Gaec Gauthier père et fils
Boxed set of dry sausage and half salami
CAPE PIE
CHESTNUT PÂTÉ
Connoisseur's box
DISCOVERY CURED MEAT PACK
Dry sausage beef salers Cantal - Gaec Gauthier father and son
DRY SAUSAGE FROM CANTAL
Family Box
FIG PÂTÉ
JESUS DU CANTAL
La Patranque
LE DEMI SALERAC - 3 to 5 months maturing - 100 % SALERS milk
LE DEMI SALERAC - 6 to 8 months maturing - 100 % SALERS milk
LE DEMI SEVERAC "CADET" - 3 months maturing
Le Gourmet Board
LE SALERAC - 3 to 5 months maturing - 100 % SALERS milk
LE SALERAC - 6 to 8 months maturing - 100 % SALERS milk
LE SEVERAC "CADET" - 3 months maturing
LEAN CANTAL SAUSAGE
PÂTÉ WITH BLUE CHEESE FROM AUVERGNE
Planche Salérac and Le Mars
Rillettes of Salers beef - Gaec Gauthier père et fils
Salers beef pâté - Gaec Gauthier père et fils
Salers beef sausage - Gaec Gauthier father and son
Salers beef with Bourguignon sauce - Gaec Gauthier père et fils
TARLATAN BAG
THE BLACK DIAMOND - BLACK TRUFFLE IN PIECES
THE BLACK DIAMOND - TRUFFLE BREAKAGE
THE BLACK DIAMOND - WHOLE TRUFFLE
The Bluff board
THE GIFT IDEA, A 6 MONTHS SALERAC AND ITS TARLATAN BAG
THE GIFT IDEA, A SALERAC AND ITS TARLATAN BAG
The Ultimate Board
Trio La Parisienne
Trio Les Vicoises
WHOLE DUCK FOIE GRAS GRANDE TRADITION 180G
WHOLE DUCK FOIE GRAS SEMI-COOKED 180G
The house Marie Severac has its origins in the heart of the Auvergne volcanoes in Cantal en Mandailles. Located at the foot of Puy Mary and Puy Griou, it was born around a cheese: Salerac. It is the grandmother of the family, Marie Severac, who since the twentieth century made cheese. unique in the world, this method of manufacture is about to disappear!

"Since the dawn of time, my ancestors migrated in summer to the burons, in our mountains in the heart of the Auvergne volcanoes. At an altitude of over 1000 m, in the middle of these immense pastures, the herd of Salers cows grazed an exceptionally rich grass. Nicknamed the Belle Acajou, the very maternal Salers cow accepts to give milk only in the presence of her calf. Once collected, this milk with incomparable flavours was transported in a wooden freezer to be transformed into Cantal. "

It is the desire to contribute to the maintenance of this ancestral know-how that his great-grandson, Pierre Lantuejoul created and invented: the Salerac cheese.