cow cheese
Maison Marie Severac
We are in off-season.

The project

Adopt {publicVariety} of our flock "{farmName}" in {cityfarm} ({countryFarm}) and receive your harvest in the form of {production} at home. The Farmer {farmerName} will take care of your adoption and take its picture. Also, you will be able to download the adoption certificate and, if you wish, plan your visit to the farm. As the production coming from one {variety} is big, the adoption is shared among various people. If you wish to have a bigger share, you may adopt more than once. You do not enter into any long-term commitment: once you receive your harvest and you enjoyed the experience, you may decide to renew and extend the adoption.

The project

Adopt {publicVariety} of our flock "{farmName}" in {cityfarm} ({countryFarm}) and receive your harvest in the form of {production} at home. The Farmer {farmerName} will take care of your adoption and take its picture. Also, you will be able to download the adoption certificate and, if you wish, plan your visit to the farm. As the production coming from one {variety} is big, the adoption is shared among various people. If you wish to have a bigger share, you may adopt more than once. You do not enter into any long-term commitment: once you receive your harvest and you enjoyed the experience, you may decide to renew and extend the adoption.

What do you adopt?
Adopt {publicVariety} from our farm in {cityfarm} ({countryFarm}). Adopt one of the 5 Salers Cows from the farm's herd. The cow of SALERS is a cow originally from CANTAL, probably imported from the Iberian Peninsula in ancient times. Nicknamed the BEAUTIFUL MAHOGANY, robust and mountainous, it was used in the past for pulling (thanks to its beautiful long horns in the shape of a harp) and for its milk. Very maternal, the SALERS Cow only gives milk if its calf is next to it during milking. The calf therefore remains by its mother’s side during the whole milking process. This is unique in the world !!! Milk production per cow is low, around 5,000 liters of milk per year compared to other cows such as “Montbeliarde” which give around 9,000 liters. We were awarded medals for our cheeses and our efforts. A gold medal at the World Cheese Championship in TOURS in 2017 and 2019. A bronze medal at the Salon de l'Agriculture (Agricultural Fair - Concours Général Agricole in Paris) in 2018. The "SEVERAC" is a cheese selected by the COLLÈGE CULINAIRE DE FRANCE, which is an association of great starred chefs such as Alain DUCASSE , Guy SAVOY, the MARCON brothers, Auberge de l'ILL .... The SEVERAC is a small raw cow’s milk tomme, produced from February to October. It takes 10 liters of milk to create a 700 grs "SEVERAC" once matured. Once milked, the milk is poured into a "gerle" (wooden tank). The milk is curdled in the gerle then the curd is pressed several times until obtaining firt, raw and soft cheese called “tomme”. This tomme is put in a mould, pressed and turned over several times during 24 hours. The cheese is then taken out of the mould and put in the cellar for at least 3 months. Each SEVERAC is turned over and rubbed by hand every week. All tasks are done by hand. The whole herd is raised in the SALERS tradition, i.e. a herd reproduces naturally with a bull (without artificial insemination). During winter, 98% of the animals are fed with hay harvested on the farm. January and February are the calving months. At the beginning of March, there is enough milk to start producing the "SEVERAC". Towards the middle of April the animals are grazing, they will stay outside until November. The herd grazes on the natural meadows on the 80 hectare farm. Milking takes place twice a day: morning and evening. The SALERS cow gives milk only in the presence of her calf, so it has to be next to its mother when she is milked. Each calf is called after its mother and approaches her when called at the time of milking. After starting the milking by suckling, the calf is attached to one of its mother's legs and will finish the milk remaining in the udder at the end of the milking. During 9 months the calves stay with their mother twice a day, which is unique in the world! No other breed is like this. The average age of our cows is 8 years for a life expectancy of about 15 years or more. It is important to know that from the age of about 12 years the cows become suckler cows - which means that their milk is reserved entirely for the calf's diet. As far as calves are concerned, after 9 months in the farm, they are weaned and go to corn-producing regions (e.g. Italy) where they are fed with corn or stay on the farm to renew the herd. The productive life of {publicVariety} is around 15 years. For as long as you want to keep it and we can continue taking care of it, you can renew your adoption year after year. If your {variety} dies, we will replace it with no additional cost and assuring the delivery of your production from other animals. Each {variety} is adopted by 125 CrowdFarmers who receive a box with {masterUnitsMax} kg of {production}.
What will you receive?
Each season we will send you a box with: 2 x __Severac 100% Salers Milk__ (700g) Wrapped in tissue paper will be put in a small box. One SEVERAC will be made with white winter milk from March until the beginning of April before grazing. The other SEVERAC is made in April/May when the cows are grazing during the time of dandelions, and hence produce a more yellow milk. These two SEVERAC can have a different taste depending on the altitude of the grating. A SEVERAC is made of 98% SALERS cow milk, 1.8% salt, 0.08% calcium chloride and rennet. The SEVERAC cheeses will have a minimum 5 months maturing period, without any chemical treatment. The SEVERAC offers a beautiful marbled ochre paste, a concentrate of the 120 grasses per square meter that the SALERS graze during the summer months. The totally natural crust is removed however many enthusiasts enjoy it! While tasting, exceptional flavours of liquorice and gentian burst in the mouth. To be eaten in pieces or chips, plain or with bread, salad, gratin... To be consumed within 4 months from the date of receipt. Keep at the bottom of the fridge in a slightly damp cloth or with cling film once opened. Think of taking out the SEVERAC one hour before savouring to appreciate all its flavours.
When will you receive it?
Please, check the deadline for participating in this project (deadline for adoption) below. As of this date the Farmer will start preparing the orders that are to be shipped. You may select the delivery date of your box as suggested by the Farmer at check-out. The delivery will be made at the beginning of October 2020 with SEVERAC made in June (spring cheeses, fruity and a little fatter). The delivery made at the end of March 2021 will contain SEVERAC made in September-October (autumn cheeses, notes of red fruits and mushrooms).
Why should you adopt?
* Learn who produces your food, how and where. Receive your food in a conscious manner. * Buy directly from the farmer. Help to generate wealth and better jobs in the rural areas. * Plan ahead and enable the Farmer to produce on demand. This way we can avoid overproduction and fight food waste. * Reward Farmers who make an effort to use environmentally-friendly packaging and cultivation techniques.

How does it work?

Meet the Farmers

Meet the Farmers

Adopt and plan your harvest

Adopt and plan your harvest

Let the Farmer and nature work

Let the Farmer and nature work

Receive your harvest at home

Receive your harvest at home

Pierre Lantuejoul
The major activity in our mountains was once the production of cheese with SALERS cows.I have always had this passion and admiration for this activity that my great-grandmother Marie Severac practiced, hence the name of the cheese. To date, less than ten producers continue this tradition in France. If nothing is done considering the age of the farmers, in 5 years time this know-how will have disappeared. To encourage young people want to start again and/or keep up this tradition of quality cheese-making is a priority for me. Therefore, it is essential to make better use of the milk from Salers cows while preserving the ancestral production techniques. This desire to preserve is my daily motivation, which pushed me to embark on this crazy adventure. We are at the beginning of this adventure, I designed and invented the moulds used to make the SEVERAC. I named it SEVERAC after my great-grandmother who made cheese in the mountains in the 1940s. Depending on the season, our schedule varies. In the summer, when the animals are outside, they graze in the meadows. In the morning, milking starts at 6am and the cheese-making process continues until noon. Then we make hay and milk the cows again in the evening until we finish around 7pm. In winter, a lot of time is spent feeding hay to the animals, cleaning the buildings, calving ...There is no milk production from October to February, because for the good health of the animals they need time to rest and there is only little grass available. We must wean 9-month-old calves, so the mother's milk must be stopped ... The rest of the time is devoted to the care of the cheeses and the maintenance of the farm. Our products are natural and the fruit of long and passionate work. They are intended for lovers of true and authentic products that by purchasing them support an environmentally friendly agriculture. Being in contact with consumers, informing them directly and allowing them to visualize our work is essential for our development. There are no better ambassadors of our products than these consumers who are passionate about authenticity. They are the ones who will contribute to the notoriety we need. Thanks to its shape, weight and presentation, the SEVERAC is perfectly adapted to transport. It has a shelf life of 4 months once out of the cellar, which allows us to offer them in France and abroad with no difficulties. The logistic aspect is a crucial point in the distribution of products nowadays. All the key points mentioned above are gathered in CrowdFarming's offer, which is why we knocked on their door!
Pierre Lantuejoul

"Creator and inventor of the SEVERAC, I am self-financing this project out of passion for this region of the Auvergne Volcanoes and this SALERS breed. Making my product known is vital. The CrowdFarmer must be informed about the product, its origin and qualities. The short circuit opens all these doors, hence the approach to the CrowdFarming, which should be the type of business of the future, even more so after this health crisis!"

Maison Marie Severac
Maison Marie Severac
The farm is located in the village of Labro in the municipality of MOUSSAGES. Located in the CANTAL in the heart of the Parc des Volcans d'Auvergne on the slopes of the PUY MARY and the hills of the MARS valley. The name “Labro” means “at the edge of the wood”. The wood covers the entire slope between the meadows and the bottom of the Mars valley. The farm has been a family business for more than 50 years. In the beginning, it was a small farm of about twenty hectares. As time went by, Christophe, the father, enlarged the farm, which at the time was run as a suckling herd (i.e. the calves stay with their mother for 9 months, 24 hours a day in the pastures). Guillaume, the son, after studying in the dairy industry joined the family farm business in January 2010. He rented additional hectares and changed the herd management from suckling to milking (the cows are milked twice a day, the calves are in a separate field from their mother and see them at the time of milking). Today the farm covers 80 hectares in the mountains, and natural meadows (i.e. without ploughing or sowing), where a herd of 55 Salers cows is raised. Situated between 800m and 1,400 m high, these meadows on volcanic soil, are composed of 120 varieties of grasses, wild liquorice, gentian, arnica, blueberries ... No herbicides or pesticides are used, the rivers are wild, the woods and broom shrubs make up the environment. In mountain areas, most of the economic activity is based on the breeding of dairy or suckling herds. The main sources of income are the sale of dairy products or the sale of grazing animals. Hiking tourism is another source of income. __Farm (water)__: Only rainwater or water from snowmelt feeds the meadows, springs and streams. We take what nature gives us, so that we sometimes suffer from drought phenomena which forces us to stop milk production, due to a lack of sufficient grass at the end of August. __Farm (management)__: Guillaume practises reasoned agriculture without fertilizers. Only natural lime is added every 3-4 years to improve the PH level of soils which are rather acidic. Only manure is spread on the meadows in spring as fertilizer. The first growth of grass is grazed by the animals, then it grows back and will be wilted to feed the herd during the winter. Sometimes a third shoot is possible - we call this "regrowth"! Nature is preserved, natural enemies are present, and can sometimes be harmful, such as mole rats destroying the meadows and depriving us of fodder for the winter, which can force us to buy fodder. Everything is natural, biodiversity is a reality. Nature is raw and pure. Our energy needs only consist of fuel for the tractors, mainly in the summer months during haymaking, and electricity for the buildings and the milking machine. __Farm (employment)__: Two people work on the farm, Guillaume and his girlfriend. Christophe the father helps his son. 2 people work in the maturing cellar. This is the second year that SEVERAC cheese is made on the farm. Maison Marie SEVERAC, creator of the SEVERAC, is the owner of the moulds, the presses and the manufacturing charter. We collect the production once a week and mature it in our cellars. The SEVERACs are matured in underground cellars, on wooden planks and, are rubbed and turned over manually every week for a minimum of 5 months. The people in charge of the maturing process are employed by Maison Marie SEVERAC. By transforming the milk into the SEVERAC, the farmer earns triple more than normal, hence there is a high attraction for this ancestral but constraining farm production. Two farmers have already joined us in this approach, others will follow. Thanks to this, we will contribute to the preservation of this unique cheese-making know-how which is in danger of disappearing. Unfortunately, our activity does not currently allow us to employ handicapped people or people with reduced mobility. __Farm (waste)__: Our method of operation does not produce waste. The only "by-product" of our production is "whey" which is given to a neighbor to feed the pigs which will be transformed into delicatessen or salted meats. This is how, since the dawn of time, our ancestors used to go to the mountains in the summer to make cheese, always with pigs so as not to throw away the whey. This is where the fame of the Auvergne charcuterie comes from. Before being put on sale, each product is analysed, visually selected and a sampling is made for each batch.
Technical information
Address
Maison Marie Severac, Thiezac, FR
Location