Salers cheese

Salers cheese is a traditional raw milk cheese from the same village of Salers in Auvergne, France. The cheese has a firm and matures until it is consumed at least three months. The cheese (fat in dry matter 45 percent), slightly acidic flavor and has a bitter, earthy flavor. Their cheeses has a diameter 38-48 centimeters at a height of 30-40 inches. From the type and shape to the Salers with the Cantal is related.

The Appellation d' Origine stipulates that this cheese must be made ​​from the milk of cows that graze in the summer on mountain meadows. Production period is between 20 May and 30 September. It is a Fermier cheese, which is a type of cheese that needs to be made ​​in each case on a farm with the milk of the animals kept there. Used originally the milk of Salers cattle, a very primitive domestic cattle breed with reddish-brown fur and lyriform horns. Meanwhile, however, the farmers also produce cheese with milk from Holstein cows. The Cantal (cheese) diverges from Salers, as it is produced in the winter period and thus has hay as feed basis. The specificity of the two cheeses is that they are pressed twice in specially designated forms.

It is believed that this type of cheese now has a 2,000 -year-long manufacturing tradition.

• French Cheese
• Culture ( Auvergne )