Salers
Made from Salers cows grazing on volcanic pastures of Cantal mountains. Seasonal production (April-November). Traditional production in mountain burons.
Aging Time
3 months – 1 year
Typical Weight
40 kg
- Style
- Hard
- Milk
- Cow
- Origin
- France · Auvergne (Cantal mountains)
- Ripening
- ≥ 3 months
Tasting Board
Texture
Firm, slightly crumbly, dense
Flavor
Complex, tangy, earthy, herbaceous, intense
Aroma
Strong, earthy, vegetal
History & Origins
Ancient Auvergne cheese. Made in burons (stone mountain huts) for centuries.
Cultural Significance
Pride of Cantal. Traditional transhumance cheese. Symbol of volcanic Auvergne.
PDO — What the Designation Requires
EU PDO/French AOC since 1979. Made only from April 15 to November 15 from Salers cow milk grazing on volcanic pastures. Aged minimum 3 months. Traditionally made in burons (mountain huts).
Pairing & Serving
What to Pair It With
Pairs with walnuts, country bread, Auvergne charcuterie, pickles, dried fruit.
How to Serve It
Table cheese, use in aligot (potato-cheese dish).
Nutrition (per 100g)
| Calories | kcal |
| Protein | g |
| Total Fat | g |
| Saturated Fat | g |
| Sodium | mg |
| Calcium | mg |
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