Salers
Salers is made only on farms, from 15 April to 15 November, when the cows graze the mountain grass of the Cantal. It is curdled in a “gerle”, a vat made of chestnut wood. Its large 40 kg wheels can be ripened for more than a year and a half.
- Milk: Cow
- Family: Pressed, uncooked
- Origin: Auvergne (Cantal), France
- Best season: August – November
Ripening
Ripened for at least 3 months, often up to 18 months.
What to serve it with
An Auvergne-style potato salad