Cheese Type: Uncooked, Pressed hard cheese
Salers cheese is one of the oldest cheeses in Auvergne. Like its cousin Cantal, Salers is over 2,000 years old. In thepast, Salers was the cheese produced near the medieval market town of Salers, where it got its name. In the spring, farmers used to take their cows to the high mountain pastures, where the air and quality of the grass were better. In the Middle Ages, life revolved around the herd and cheese-making. Farmers lived in burons, stone buildings with slate roofs that can still be found today in the Cantal region in France.
Close to Cantal, but more fragrant in mouth, Salers Farmer has a unique, pronounced taste that affirms itself as it ages. The typical aromas of the Salers cheese are plants (grass and hay), fruit (walnuts, hazelnuts and citrus fruits), and lactic aromas (butter, whipped cream).
We recommend to try it at the end of a meal, accompanied by seasonal fruits. However, if you want to give a little touch of originality with this cheese, cut it into cubes, it will be perfect in a salad.
White wines (Sauterne, Balzac, Tokay)
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