Salers

Salers is an uncooked pressed cheese that resembles Cantal, but is distinguished by certain features: It is exclusively farm-produced twice a day from raw milk.
Salers is only produced from May 1st through October 31st at more than 2788 ft. of altitude, and the cows producing the milk must graze on grass.
Salers is matured for at least three months. The word « Salers » is stamped into the surface of each cheese.
The « Tradition » Salers is exclusively made with raw cow’s milk of the Salers breed of cows which are milked by hand.
The cheese has enjoyed a registered designation of origin (AOC) since 1961 and a protected designation of origin (AOP) since 1996.

Thick dry rind dotted with gold to brown spots that can become very thick and cracked. The paste is of a mottled yellow color with no holes and a grainy appearance.

When Salers is young, it has a pronounced fresh buttery aroma. It is crumbly and yet melts in the mouth. As it matures, a number of tastes develop, including pungent, musky, woody and smoky notes. This complex mix will thrill connoisseurs’ palates.