Severac - (Raw Cow's Milk Cheese)

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$20.95 - $40.95

Why We Love It

Serverac is a mini version of a rare and exquisite Auvergne cheese called "Salers." Made using milk only from the famed Salers breed of cows, this cheese has a distinct grassiness with rich, buttery undertones. While Salers can often weigh up to 80 pounds, the petit Severac is typically only around 1 pound. This smaller format means that the cheese ages slightly faster giving it a dense, bright, cheddar-like quality. This crowd-pleaser is the perfect centerpiece for a party or a delicious cheese to just have on hand - if you can keep it around for that long! Learn more

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On our last trip to the Salon du Fromage, we met cheese maker Pierre Lantejoul, a fourth-generation cheesemaker at Maison Marie Severac, a fromagerie at the heart of the volcanic mountains of the Auvergne region of France. 

Pierre’s great Grandmother, Marie Severac, began making cheese in the early 1900’s. She made Cantal cheese during the summer when her herd of Salers cows were at the higher elevations of the Auvergne. It was from this tradition that Pierre decided to develop Severac. 

Severac is basically like a mini version of the historic cheese Salers. It has flavors of browned butter and mountain grasses. Enjoy it with fruit such as apples or pears and a glass of French wine like Châteauneuf-du-Pape.
 
This cheese is exclusive to Formaggio Kitchen in the U.S. 
Country of Manufacture
France
Country of Origin
France

Maison Marie Severac

How much cheese should I buy?

We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.

How should I serve my cheese?

You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.

Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.

Can I eat the rind?

Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.

What do I do about the mold on my cheese?

Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.

How do I store my cheese?

Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.

How do I wrap my cheese?

Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).

Enjoy!

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Description

On our last trip to the Salon du Fromage, we met cheese maker Pierre Lantejoul, a fourth-generation cheesemaker at Maison Marie Severac, a fromagerie at the heart of the volcanic mountains of the Auvergne region of France. 

Pierre’s great Grandmother, Marie Severac, began making cheese in the early 1900’s. She made Cantal cheese during the summer when her herd of Salers cows were at the higher elevations of the Auvergne. It was from this tradition that Pierre decided to develop Severac. 

Severac is basically like a mini version of the historic cheese Salers. It has flavors of browned butter and mountain grasses. Enjoy it with fruit such as apples or pears and a glass of French wine like Châteauneuf-du-Pape.
 
This cheese is exclusive to Formaggio Kitchen in the U.S. 

More Information

Country of Manufacture
France
Country of Origin
France

Maison Marie Severac

Caring for Your Cheese

How much cheese should I buy?

We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.

How should I serve my cheese?

You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.

Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.

Can I eat the rind?

Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.

What do I do about the mold on my cheese?

Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.

How do I store my cheese?

Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.

How do I wrap my cheese?

Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).

Enjoy!

No reviews yet.

Click the button below and be the first to review Severac - (Raw Cow's Milk Cheese)