Bleu de Sévérac

This lesser-known blue cheese hails from the windswept highlands of Aveyron in Occitanie, where ancient stone villages and rugged pastures have shaped cheesemaking traditions for centuries. While Roquefort may steal the spotlight, Bleu de Sévérac stands proudly in the background, crafted with the same respect for raw ewe’s milk and local savoir-faire, but with a softer, more approachable personality.

Beneath its rustic rind lies a dense, ivory paste laced with fine blue veins. The texture is smooth yet crumbly in parts, offering a creamy mouthfeel and just the right amount of resistance. Its scent is earthy and nutty, while the taste delivers a balanced intensity—spicy and tangy from the blue mould, mellowed by the richness of the sheep’s milk. The finish is long and rounded, with hints of cellar and hay.

For a perfect pairing, enjoy Bleu de Sévérac with a glass of Château de Capion red. This wine, hailing from the Occitanie region, offers deep, dark fruit notes and a velvety structure that complements the cheese’s richness, while its soft tannins and herbal hints create a harmonious balance with the blue’s earthy complexity.