Salers cheese
Salers is a French semi-hard cheese originating from Salers, department of Cantal, in the volcanic mountains of the Massif Central, Auvergne, central France. It is a pressed, uncooked cheese, sometimes made from Salers cow's milk, between 15 April and 15 November. It is circular in shape, formed in rounds weighing around. The cheese is aged in caves at temperatures ranging from for a minimum of 3 months, and up to 45 months.
Salers de Buron Traditional is only made in stone huts in the summer months with milk exclusively from the Salers cow. It must also be made in the traditional wooden gerle.
History
Salers has been produced since ancient times. It is estimated to have been produced in this region for at least 2,000 years. Salers came to prominence when the Maréchal de Senneterre served it at the table of Louis XIV of France. Senneterre is also responsible for the introduction of Saint-Nectaire and Cantal. Salers has benefited from the Appellation d'origine contrôlée since 1961.Traditional Salers producers are becoming increasingly rare, with fewer than 100 farmhouse producers remaining today. 1,112 tonnes were produced in 1998 ; all was made in local farms from unpasteurized milk.