Salers (cheese)

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The Salers is a long-standing AOP raw milk cheese from the area around the town Salers in the Auvergne in France . The cheese is firm and matures for at least three months before consumption. The cheese with 45% fat i. Tr. tastes slightly sour and has a tart, earthy aroma . The cheese wheel has a diameter of 38 to 48 centimeters and a height of 30 to 40 centimeters. In terms of type and shape, the Salers is related to the Cantal .

The Appellation d'Origine Protegée (AOP) stipulates that this cheese must be made from the milk of cows that graze on mountain meadows in summer . The production period is between May 20th and September 30th. It is a Fermier cheese , i.e. a type of cheese that has to be made on a farm with the milk of the animals kept there. Originally the milk used is the Salers cattle , a very primitive breed of domestic cattle with red-brown fur and lyre-shaped horns . However, the farmers are now also producing cheese with milk from Holstein cows . The Cantal (cheese) differs from Salers, as it is produced during the winter period and thus hay as fodder base has. The specialty of the two types of cheese is that they are pressed twice in specially designed molds.

It is believed that this type of cheese now has a production tradition that goes back 2,000 years.