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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 |
| Region, town | Auvergne, Salers |
| Source of milk | Cow |
| Pasteurised | No |
| Texture | Semi-hard |
| Aging time | Minimum of 3 months, and up to 45 months[1] |
| Certification | French AOC 1961[1] |
 Related media on Commons | |
Salers (French: Le Salers) is a French semi-hard cheese originating from Salers, in the volcanic region of the Cantal mountains of the Massif Central, Auvergne, central France.[1] It is a pressed, uncooked cheese, sometimes made from Salers 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 (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]
- ^ a b c d e f Cite error: The named reference
Donnelly & Kehler 2016was invoked but never defined (see the help page). - ^ Cite error: The named reference
Jenkins 1996 p. 151was invoked but never defined (see the help page). - ^ Cite error: The named reference
Donnelly & Kehler 2016 p. 85was invoked but never defined (see the help page). - ^ Andy – Les Affinés (27 September 2010). "Cheesy Adventures at Les Affinés". lesaffines.blogspot.co.uk. Retrieved 15 November 2015.