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Abbaye de Timadeuc
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Delice des Fiouves
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Langres
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Pierre qui Vire
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Romans Part Dieu
Saint Felicien
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Saint Paulin
Salers
Soumaintrain
Stilton
Taleggio
Tamié
Tomme d'Auvergne
Tomme de Savoie
Tomme Fraîche
Trou du Cru
Vacherin du haut Doubs - Mont d'Or
Valdeon
Vieux Boulogne

 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.
HOW TO EAT YOUR CHEESE
Recipie :
How to cut your cheese
Saint Pourçain
From Milk
Season for indulging
AOC in
1961
Weight
40000 g
Affinage
3 months
Pate (dough)
Uncooked, pressed semi-hard cheese


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