Maison Marie Severac | Le Sénerac
DETAILS
Farmhouse Tomme cheese made from raw milk
Hay Milk - minimum 6 month aged
You might have seen the Maison Marie Séverac stand at Cheese Berlin 2024, with François expertly slicing the small wheels of cheese to the delight of visitors. We were among those visitors, and with so many cheeses on display, you wouldn’t be wrong to guess that one of our team members is French—and indeed, that very team member has a deep appreciation for a good Cantal cheese.
What a pleasant surprise it was to discover this unique little wheel: a modern twist on Cantal cheese, produced using ancestral methods passed down through generations. Le Sénerac is made entirely by hand on the farm, using raw milk from Salers cows grazing on mineral-rich volcanic pastures at over 1,000 meters altitude. We decided to introduce its 6-month hay milk version first, as it struck the perfect balance we were looking for. The flavor profile is nutty, spicy with a tangy kick that evolves into a creamy finish, featuring delicate notes of hay and honey, fruity and floral. It has a distinct character but is wonderfully balanced—a complex cheese that is sure to be a crowd favorite.
LE SÉNERAC
“Since the beginning of time, my ancestors migrated to the mountains in the summer, in the heart of the Auvergne volcanoes, and lived in ‘burons,’ stone-built structures with slate roofs. At an altitude of over 1,000 meters, the herd of Salers cows grazed on exceptionally lush grasslands. This is the source of milk with an incomparable taste. After milking, the milk was collected in a wooden ‘gerle’ (a traditional bucket) and transported to be transformed into Salers cheese wheels.
This unique production method is now endangered as it requires extensive manual labor. The idea behind Le Sénerac was born from the desire to keep this ancient craftsmanship alive. This is why we continue to produce and refine cheese using the same methods as my grandmother, Marie Séverac, after whom our establishment is named.
My greatest wish is that, thanks to you, we can revive this beautiful and touching tradition of raw milk cheese from Cantal.”
Pierre Lantuéjoul, Founder, Affineur
THE REGION
Our pastures are located at an altitude of over 1,000 meters in the heart of the Auvergne Regional Nature Park, renowned for its volcanic landscape. The Cantal mountain range is formed from the remnants of the largest volcano in Europe, which once covered the entire present-day Cantal department. These stunning wild landscapes are diverse, featuring plateaus, windy ridges, cool valleys, lakes, peat bogs, and expansive green meadows as far as the eye can see.
The volcanic and basalt soils are rich in phosphorus and minerals, providing abundant grass for the pastures. The richness of the soil has led to the development of an exceptional biodiversity, including a unique flora: the summer pastures in the volcanoes boast no less than 120 different grass species per square meter. As a result, Le Sénerac develops a variety of flavors—floral and fruity in the spring, and notes of blueberries and mushrooms in the fall.
THE PRODUCT
With a weight of around 700 grams and a modern, portable format, Le Sénerac aims to showcase the high-quality milk from Cantal as well as the hard work of our producers.
Le Sénerac is an Auvergne cheese made on the farm and by hand, the result of an ancient savoir-faire. It belongs to the family of uncooked, pressed cheeses typical of our mountains. Its rind is dry, floral, and delicious!
THE AGING PROCESS
Le Sénerac is aged in our own state-of-the-art underground stone cellars, where temperature, humidity, and hygiene standards are continuously monitored. Our cheeses are hand-rubbed and turned several times a week for a minimum of three months and up to eight months. This process encourages the development of a beautiful, even, 100% natural rind with golden specks.