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Le Sénerac Tomme fermière au lait cru 3 à 5 mois d'affinage ±680g selle d'agneau Simple preparation: reheat in a Choose your desired breed:Charolais 5x200g Simple preparation: reheat in a bain marie for 35 40 minutes in simmering water or in a steam oven for 35 40 minutes at 85 90°C to preserve all the finesse of this refined dish which is perfectly adapted to the sparse vegetation of the vast limestone expanses " it is an authentic and refined cheese Sénerac is a small
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