Le Sanérac

Le Sanérac is a farmhouse cheese made from raw cow's milk in the Cantal region of Auvergne-Rhône-Alpes, France, by Maison Marie Severac. This cheese is aged in underground cellars for 3 to 5 months, with some varieties maturing up to 6 months. Its thin, whitish rind encases a soft, ivory-colored paste exuding buttery and milky aromas. Le Sanérac is also a delightful ingredient in French dishes like "truffades" and "patranques". The 3- to 5-month-aged Sanérac boasts milky and floral aromas, while the 6-month-aged version develops complex notes of wood, roasted cocoa, and licorice.