Salers cheese

Salers is a delightful semi-hard cheese from the volcanic mountains of Auvergne in central France. Made from the milk of Salers cows, this cheese is produced between April 15 and November 15 each year. It closely resembles Cantal cheese, which also uses milk from these cows when they are fed on hay during the rest of the year.

Salers cheese boasts a rich history, stretching back at least 2,000 years in the Auvergne region. It gained particular prominence when Maréchal de Senneterre served it at the court of Louis XIV of France. Since 1961, Salers has enjoyed the prestigious Appellation d'Origine Contrôlée (AOC) status, underscoring its exceptional quality and heritage.

For the best experience, it's recommended to enjoy Salers cheese between September and March, after it has aged for nine months. Nevertheless, this delicious cheese remains a treat any time of the year.

A special variety, known as Salers de Buron Traditional, is produced exclusively in chalets (referred to as "burons" in Auvergne) during the summer months. This version uses only the milk from Salers cows and is crafted using traditional wooden gerles. The cheese is typically circular and weighs around 40 kilograms (88 pounds).

In 1998, the production of Salers cheese reached 1,112 tonnes, marking a 15.1% increase since 1996. Impressively, all of this cheese was made on local farms using unpasteurized milk, thanks to the dedication of about one hundred producers.