Salers is one of the truest and oldest French farmhouse cheeses still in production and has a 2000 year history. It is produced in the mountains of Auvergne in central France and is the small production equivalent, produced between April and November, of the better known Cantal. Salers cows also need to be kept with the calves in order to produce milk so this ensures high animal welfare and happy animals.
Salers is a firm, semi dry cheese with a natural rind with a complex nutty and fruity flavour and intensely buttery texture.
This cheese is aged for 9 months and is made with raw cows’ milk and traditional rennet.
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