Bleu de Severac
Produced in province of Midi-Pyrénées, Bleu de Severac is an uncooked and unpressed cheese with the veins of blue mould on the surface. There could be confusion between Roquefort and Bleu de Severac cheese as both of them are made by same manufacturing process. The difference is that, Bleu de Severac cheese is not profited from an affinage in the Combalou cellars. Made from ewe’s milk, it takes around 3 months to get matured. When aged it offers soft texture and creamy, tangy taste with sublime flavour.