Tomme 3 Laits "Le Severac"
The production of cheese from a milk mixture is an ancestral tradition. In the southwest of France, farmers owned mixed herds of ewes, goats and cows. After lactation, the milks were mixed, which enabled the use of all raw materials and ensured a smooth transition between the production of one cheese and another. The Cheeses are produced in the heart of the Pyrenees. The combination of milk from ewes, goats and cows creates an interesting compromise for the palates of enthusiasts. These products are aged in a traditional cellar, and turned and rubbed by hand, as they were in dairies in the 19th century. Matured for 8-10 weeks.
- Pasteurised Cow, Goat & Ewe's Milk
- Pyrenees, France
We recommend the following quantities per person:
For an after dinner cheese board, 30g to 50g per cheese per person is generally enough and should not leave you with much leftover. If you are planning to have a big table and / or want some cheese to be carried over a few days ,we recommend 60 to 80g per cheese per person.
The number of cheeses is up too you (i say the more the better!) but to achieve a good selection from textures, Strenghs & different milks, 4 to 6 cheeses are recommended.
The average Cheese Weight we recommend:
2 to 4 Guests: 125 to 150g per cheese
6 to 8 Guests: 200 to 250g per Cheese
10 to 12 Guests: 300 to 350g per Cheese
14 to 16 Guests: 450 to 500g per Cheese
We will prepare your order as soon as possible and have it delivered within 2 Business days.
We deliver Nationwide Tuesday to Friday
If you would prefer to Pre Order for a specific delivery date, please leave us a note at the checkout as well as any message you wish to include.
If you require a specific product please call the shop on 01565 751697 as we will be able to help.
