SANERAC 3-5 months Refining

Small artisanal cow's tomme with pasteurized milk, approximately 700 grams, made in Cantal, matured for a minimum of 3 months in an underground cellar. Milky, very floral and gentian aromas, it can be kept for 4 months between 6 and 8°C. Enjoyed as an aperitif in pieces, you can cut it lengthwise. This type of cutting also allows you to slide it into small pans for a raclette or to enjoy it at the end of a meal. If you cut it widthwise, by removing the first slice where the crust is located, you have a surface cylindrical from which you can easily make shavings with a truffle bar for example, shavings which will perfectly accompany a salad, a gratin or any other dish of your choice...