| SALERS |
 Description:
Salers is often
compared to and confused with Cantal cheese. The AOC regulation stipulates that
Salers must be made only from the milk of cows that graze on mountain pastures
in the summer. Cantal can be made from the milk of other seasons. Its real
appellation is "Salers from the high mountains." In the Salers region,
mountains are covered with snow half the year, which gives the summer grasses a
special richness. Gentian and blueberry grow here. It is a strong cheese and
can be matured up to 18 months.
Texture:
The cheese's crust is thick and has
a grey colour. Its pâte is firm, yellow, relatively hard and has a fruity
smell.
Taste:
It has an
original and complex taste, unique, and very tasty. A delight to savour. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| AOC
in |
 |
1961 |
| Weight |
 |
40000 g |
| Affinage |
 |
3 months |
| Pate
(dough) |
 |
Uncooked, pressed semi-hard cheese |
|
