At Severac- le- Chateau, 30 kilometers from Milau, the true tradition of cheese making from the Aveyronnaises farmers is handed down through the generations. The bleu de Severac could be confused with a Roquefort cheese as it follows the identical method of production, the only difference is that it does not profit from an affinage in the prestigious cellars of Combalou. As for the taste you be the judge, all the magic of a bleu cheese is there: Creamy, tangy and sublime.