Salers cheese
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Salers | |
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Salers (
Salers de Buron Traditional is only made in stone huts (called burons in the Auvergne)[2] in the summer months with milk exclusively from the Salers cow.[3] It must also be made in the traditional wooden gerle.[4] It is best eaten between September and March, after an ageing time of nine months, but it is also excellent all year round.[citation needed]
History
Salers has been produced since ancient times.
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.
Similar to Cantal
Salers is similar to Cantal cheese, which is produced from the same cows' milk when they are fed on hay during the remaining months of the year.
See also
References
- ^ ISBN 978-0-19-933088-1. Retrieved 9 April 2021.
- ^ ISBN 978-0-89480-762-6. Retrieved 9 April 2021.
- ISBN 978-0-19-933089-8. Retrieved 9 April 2021.
- ^ Andy – Les Affinés (27 September 2010). "Cheesy Adventures at Les Affinés". lesaffines.blogspot.co.uk. Retrieved 15 November 2015.
- ^ Actimage. "Fiche produit". inao.gouv.fr. Retrieved 15 November 2015.
External links
- Media related to Salers (cheese) at Wikimedia Commons