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
A rectangular cut of Salers Close-up view of the rind and texture of 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]
Salers has been produced since ancient times.[2] It is estimated to have been produced in this region for at least 2,000 years. Salers came to prominence when the Maréchal de Senneterre served it at the table of Louis XIV of France. Senneterre is also responsible for the introduction of Saint-Nectaire and Cantal. Salers has benefited from the Appellation d'origine contrôlée (AOC) since 1961.[5]
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 Cantaledit
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.
^ abcdefgDonnelly, C.W.; Kehler, M. (2016). The Oxford Companion to Cheese. Oxford Companions Series. Oxford University Press. pp. 633–634. ISBN978-0-19-933088-1. Retrieved 9 April 2021.
^ abJenkins, S.W. (1996). Cheese Primer. Workman Publishing Company. p. 151. ISBN978-0-89480-762-6. Retrieved 9 April 2021.
^Donnelly, C.; Kehler, M. (2016). The Oxford Companion to Cheese. Oxford Companions. Oxford University Press. p. 85. ISBN978-0-19-933089-8. 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 linksedit
Media related to Salers (cheese) at Wikimedia Commons
January 01, 1970
salers, cheese, other, uses, salers, disambiguation, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspaper. For other uses see Salers disambiguation This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Salers cheese news newspapers books scholar JSTOR April 2021 Learn how and when to remove this message 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 SalersA rectangular cut of Salers Close up view of the rind and texture of SalersCountry of originFranceRegion townAuvergne SalersSource of milkCowPasteurisedNoTextureSemi hardAging timeMinimum of 3 months and up to 45 months 1 CertificationFrench AOC 1961 1 Related media on Commons A wheel of 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 Contents 1 History 2 Similar to Cantal 3 See also 4 References 5 External linksHistory editSalers has been produced since ancient times 2 It is estimated to have been produced in this region for at least 2 000 years Salers came to prominence when the Marechal de Senneterre served it at the table of Louis XIV of France Senneterre is also responsible for the introduction of Saint Nectaire and Cantal Salers has benefited from the Appellation d origine controlee AOC since 1961 5 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 editSalers 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 editList of ancient dishes and foods List of cheeses nbsp Food portalReferences edit a b c d e f g Donnelly C W Kehler M 2016 The Oxford Companion to Cheese Oxford Companions Series Oxford University Press pp 633 634 ISBN 978 0 19 933088 1 Retrieved 9 April 2021 a b Jenkins S W 1996 Cheese Primer Workman Publishing Company p 151 ISBN 978 0 89480 762 6 Retrieved 9 April 2021 Donnelly C Kehler M 2016 The Oxford Companion to Cheese Oxford Companions Oxford University Press p 85 ISBN 978 0 19 933089 8 Retrieved 9 April 2021 Andy Les Affines 27 September 2010 Cheesy Adventures at Les Affines lesaffines blogspot co uk Retrieved 15 November 2015 Actimage Fiche produit inao gouv fr Retrieved 15 November 2015 External links edit nbsp Media related to Salers cheese at Wikimedia Commons Retrieved from https en wikipedia org w index php title Salers cheese amp oldid 1207741846, wikipedia, wiki, book, books, library,
