Tomme de Chevre Severac
Regularly rubbed with Jurançon for a number of months, this tomme matures at the foot of the Pyrénées mountains. This firm cheese can be kept even once it has been cut for rather long periods if you cover it with the right kind of paper and keep it at room temperature.
To be served with a Jurançon. It can also be served with black cherry jam.
Origin Pyrenees, France
Type pressed uncooked, hard
Milk pasteurized goat's milk
Texture firm, supple
Flavour milky, delicate, nutty hints
Aroma lactic, fresh