A large, round, semihard, blue-veined wheel of cow’s milk cheese from Franche-Comté. It is best in summer when the herbs on which the cattle graze flavour their milk. It is only made in a handful of small dairies in the mountains of the Gex region. (AOC-1977).
Serac is made with the whey left over from cow's milk after making cheese and is similar to ricotta. It is fresh, white and fine textured. The fat content is dependent on the quantity of milk or cream added.
