Tender-hearted little rock.
Aveyron, among the various French terroirs, is perceived as authentic, traditional and rustic. It’s in the heart of the Parc Naturel Régional des Grands Causses, a vast area of arid, contrasting landscapes, that Rocher de Séverac was born and draws its specific qualities.
A perfect symbol of the farm product, it is made with ewes from the Séguin farm, which prefers to produce its own cheeses and not sell its milk to the big dairies that make Roquefort, like many of the region’s farms. An opportunity for us refiners.
A small tommette weighing 300 to 400 grams, its beige rind darkens as it matures to a grayish-brown with a few pigmentations ranging from ochre to anthracite. Yet beneath this austere color lies a luminous ivory paste, which has retained a beautiful suppleness, while exhaling delicate, slightly woody lactic notes. Tasting confirms this finesse, the sheep’s touch is present without excessive animality, the texture is pleasant with a nice fatness, and above all the mouth is long, notes of hay supported by a beautiful and discreet acidity, illustrate a cheese that we class without hesitation among our best ewes.