Salers cheese

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For other uses, see Salers (disambiguation).
Salers
Salers (fromage) 01.jpg
A rectangular cut of Salers Salers (fromage) 04.jpg
Close-up view of the rind and texture of Salers
Country of originFrance
Region, townAuvergne, Salers
Source of milkCow
PasteurisedNo
TextureSemi-hard
Aging timeMinimum of 3 months, and up to 45 months[1]
CertificationFrench AOC 1961[1]
Related media on Wikimedia Commons
A wheel of Salers

Salers (French: Le Salers) is a French semi-hard cheese originating from Salers, located in the volcanic region in the Cantal mountains of Massif Central, Auvergne, central France.[1] It is a pressed, uncooked cheese made from Salers cow's milk between the fifteenth of April and the fifteenth of November.[1] It is circular in shape, formed in rounds weighing around 40 kilograms (88 lb).[1] The cheese is aged in caves with temperatures ranging from 6–12° C (43–54° F) for a minimum of 3 months, and up to 45 months[1]

Salers de Buron Traditional is only made in stone huts (called a buron in the Auvergne)[2] in the summer months with milk exclusively from the Salers cow.[3] It must also be made in the traditional wooden gerle.[4] It is best eaten between September and March, after an ageing time of nine months, but it is also excellent all year round.

History[]

Salers is an old cheese that has been produced since antiquity.[2] Salers came to prominence when Maréchal de Senneterre served it at the table of Louis XIV of France. Maréchal de Senneterre is also responsible for the introduction of Saint-Nectaire and Cantal. Salers has benefited from the Appellation d'origine contrôlée (AOC) since 1961.[5]

Traditional Salers producers are becoming increasingly rare, with less than 100 farmhouse producers remaining today.[1] 1,112 tonnes were produced in 1998 (+15.1% since 1996). All was made in local farms from unpasteurized milk by about one hundred producers.

Similar to Cantal[]

Salers is similar to Cantal cheese – which is produced from the same cows' milk when they are fed on hay during the remaining months of the year – and has been estimated to have been produced in this region for at least 2,000 years.

See also[]

References[]

  1. ^ a b c d e f g Donnelly, C.W.; Kehler, M. (2016). The Oxford Companion to Cheese. Oxford Companions Series. Oxford University Press. pp. 633–634. ISBN 978-0-19-933088-1. Retrieved 9 April 2021.
  2. ^ a b Jenkins, S.W. (1996). Cheese Primer. Workman Publishing Company. p. 151. ISBN 978-0-89480-762-6. Retrieved 9 April 2021.
  3. ^ Donnelly, C.; Kehler, M. (2016). The Oxford Companion to Cheese. Oxford Companions. Oxford University Press. p. 85. ISBN 978-0-19-933089-8. Retrieved 9 April 2021.
  4. ^ Andy – Les Affinés. "Cheesy Adventures at Les Affinés". lesaffines.blogspot.co.uk. Retrieved 15 November 2015.
  5. ^ Actimage. "Fiche produit". inao.gouv.fr. Retrieved 15 November 2015.

External links[]

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