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| Salers | |
|---|---|
_01.jpg) A rectangular cut of Salers _04.jpg) Close-up view of the rind and texture of Salers | |
| Country of origin | France |
| Source of milk | Cow |
| Pasteurised | No |
| Texture | Semi-hard |
| Aging time | Minimum of 3 months, and up to 45 months[1] |
| Certification | FrenchAOC 1961[1] |
 Related media on Commons | |
Salers (French pronunciation:[salɛʁ]) is a Frenchsemi-hard cheese originating fromSalers, department ofCantal, in the volcanic mountains of theMassif Central,Auvergne, central France.[1] It is a pressed, uncooked cheese, sometimes made fromSalers cow's milk (it's then called "Tradition Salers"), between 15 April and 15 November.[1] It is circular in shape, formed in rounds weighing around 40 kilograms (88 lb).[1] The cheese is aged in caves at 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 (calledburons in the Cantal)[2] in the summer months with milk exclusively from the Salers cow.[3] It must also be made in the traditional woodengerle.[4]
Salers has been produced since ancient times.[2] It is estimated to have been produced in this region for at least 2,000 years. Salers came to prominence when theMaréchal de Senneterre served it at the table ofLouis XIV of France. Senneterre is also responsible for the introduction ofSaint-Nectaire and Cantal. Salers has benefited from theAppellation d'origine contrôlée (AOC) since 1961.[5]
Traditional Salers producers are becoming increasingly rare, with fewer 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.
Salers is similar toCantal cheese, which is produced from the same cows' milk when they are fed onhay during the remaining months of the year.
Media related toSalers (cheese) at Wikimedia Commons