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Bleu de Séverac cheese
From Cookipedia
Contents |
Origin
- Bleu de Séverac is also known as 'Roquefort fermier' because its production method is identical to Roquefort apart from the fact that it is not matured in the Combalou caves. The cheese has been produced in Séverac-le-Château since the 1980s.
Cheese group
Milk type
Aroma and taste
- Milky and nutty aroma. Slightly spicy and acidic taste.
Strength and texture
- Strong. Matured for 3 months. Firm, creamy, smooth texture.
Description
White in colour, with blue-green veins.
Errors and omissions
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