Salers cheese

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]

For other uses, see Salers (disambiguation).
Salers

A rectangular cut of Salers
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 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. 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. 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.
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