Salers cheese

Last updated
Salers
Salers (fromage) 01.jpg
A rectangular cut of Salers Salers (fromage) 04.jpg
Close-up view of the rind and texture of Salers
Country of origin France
Region, town Auvergne, Salers
Source of milk Cow
PasteurisedNo
TextureSemi-hard
Aging timeMinimum of 3 months, and up to 45 months [1]
CertificationFrench AOC 1961 [1]
Commons-logo.svg Related media on Commons
A wheel of Salers Tradition-Salers.jpg
A wheel of Salers

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]

Contents

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]

History

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 Cantal

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.

See also

Related Research Articles

<span class="mw-page-title-main">Brillat-Savarin cheese</span> French soft cheese

Brillat-Savarin is a soft-ripened triple cream cow's milk cheese with at least 72% fat in dry matter. It has a natural, bloomy rind. It was created c. 1890 as "Excelsior" or "Délice des gourmets" by the Dubuc family, near Forges-les-Eaux in Seine-Maritime. Brillat-Savarin is produced all year round mainly in Burgundy.

<span class="mw-page-title-main">Halloumi</span> East Mediterranean semi-hard, unripened brined cheese

Halloumi or haloumi is a cheese that originated in Cyprus. It is made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. Its texture is described as squeaky. It has a high melting point and so can easily be fried or grilled, a property that makes it a popular meat substitute. Rennet is used to curdle the milk in halloumi production, although no acid-producing bacteria are used in its preparation.

<span class="mw-page-title-main">Munster cheese</span> French soft and pungent cheese

Munster, Munster-géromé, or (Alsatian) Minschterkaas, is a soft cheese with a strong taste and aroma, made mainly from milk first produced in the Vosges, between the Alsace-Lorraine and Franche-Comté regions in France. The name "Munster" is derived from the Alsace town of Munster, where, among Vosgian abbeys and monasteries, the cheese was conserved and matured in monks' cellars.

<span class="mw-page-title-main">Brie de Meaux</span> Protected type of Brie cheese

Brie de Meaux is a French brie cheese of the Brie region and a designated AOC product since 1980. Its name comes from the town of Meaux in the Brie region. As of 2003, 6,774 tonnes were produced annually.

<span class="mw-page-title-main">Cantal cheese</span> French firm cheese

Cantal cheese is an uncooked firm cheese produced in the Auvergne region of central France: more particularly in the département of Cantal as well as in certain adjoining districts. Cantal cheese was granted Appellation d'Origine Contrôlée certification in 1956. One of the oldest cheeses in France, Cantal dates back to the times of the Gauls. It came to prominence when Marshal Henri de La Ferté-Senneterre served it at the table of Louis XIV of France. Senneterre is also responsible for the introduction of Saint-Nectaire and Salers.

<span class="mw-page-title-main">Beaufort cheese</span> French medium-hard Alpine cheese

Beaufort is a firm, raw cow's milk cheese associated with the gruyère family. An Alpine cheese, it is produced in Beaufortain, Tarentaise valley and Maurienne, which are located in the Savoie region of the French Alps.

<span class="mw-page-title-main">Saint-Nectaire</span> Semi-soft cheese from central France

Saint-Nectaire is a French cheese made in the Auvergne region of central France.

Caș is a type of semi-soft white fresh cheese produced in Romania. It is made by curdling sheep or cow milk with rennet, and draining the whey. The resulting cheese is unsalted or lightly salted. If stored in brine, caș turns into Telemea after 2–3 weeks.

<span class="mw-page-title-main">Langres cheese</span>

Langres is a French cheese from the plateau of Langres in the region of Champagne-Ardenne. It has benefited from an Appellation d'origine contrôlée (AOC) since 1991.

<span class="mw-page-title-main">Mimolette</span> French hard cheese

Mimolette is a cheese traditionally produced around the city of Lille, France. In France it is also known as Boule de Lille after its city of origin, or vieux Hollande because it was originally inspired by the Dutch Edam cheese.

<span class="mw-page-title-main">Gaperon</span>

Gaperon is a French cheese of the Auvergne region. The Gaperon has been produced for over 1200 years in Auvergne.

<span class="mw-page-title-main">Chabichou</span> French goat cheese

Chabichou is a traditional semi-soft, unpasteurized, natural-rind French goat cheese with a firm and creamy texture. Chabichou is formed in a cylindrical shape which is called a "bonde", per the shape of the bunghole of a wine barrel. and is aged for 10 to 20 days. It is the only goat cheese that is soft ripened allowed by Protected Designation of Origin regulations to be produced using pasteurized milk. Chabichou is very white and smooth, and flexible to the palate, with a fine caprine odor.

<span class="mw-page-title-main">Fourme de Montbrison</span> French cheese

Fourme de Montbrison is a cow's-milk cheese made in the regions of Rhône-Alpes and Auvergne in southern France. It derives its name from the town of Montbrison in the Loire department.

<span class="mw-page-title-main">Brânză de burduf</span> Romanian cheese

Brânză de burduf is a salty type of Romanian cheese, made with sheep milk. It has a strong flavour and slightly soft in texture.

Lighvan is a sour, hole filled brined curd cheese traditionally made from sheep's milk in Liqvan, a village in East Azerbaijan, Iran.

<span class="mw-page-title-main">Serbian cheeses</span>

There are several regional types of Serbian cheeses, such as the Sjenica, Zlatar, Svrljig and Homolje cheeses. The Pule cheese has gained much notoriety since 2000s as it became the most expensive cheese in the world.

References

  1. 1 2 3 4 5 6 7 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.
  2. 1 2 Jenkins, S.W. (1996). Cheese Primer. Workman Publishing Company. p. 151. ISBN   978-0-89480-762-6 . Retrieved 9 April 2021.
  3. ↑ 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.
  4. ↑ Andy – Les Affinés (27 September 2010). "Cheesy Adventures at Les Affinés". lesaffines.blogspot.co.uk. Retrieved 15 November 2015.
  5. ↑ Actimage. "Fiche produit". inao.gouv.fr. Retrieved 15 November 2015.
This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.