Salers

Salers is a semihard, uncooked, pressed cheese made from raw cow’s milk. It hails from the village of Salers in the Massif Central, located in south-central France. The village sits at an altitude of 900–1,200 meters in the Cantal Mountains of the Auvergne region. This cheese received an AOC designation in 1961, signifying its unique qualities and traditional production methods.

Historical Background

Salers cheese has been produced for over 2,000 years, with its origins tracing back to ancient times. It gained prominence when Marshal Henri de La Ferté-Senneterre introduced it to the court of Louis XIV. The cheese's distinct characteristics led producers to leave the Cantal PDO in 1961 to establish a separate AOC designation, emphasizing its unique production requirements.

Production Process

Salers can only be made from the milk of a single herd of Salers cows grazing in the summer pastures of the Auvergne Mountains. Production occurs from 15 April to 15 November. The process begins immediately after milking, using whole, unheated milk placed into wooden vats called gerles. These vats, made from chestnut wood, are rich in natural bacteria that enhance the cheese's flavor. Rennet is added to set the cheese, which is then cut, pressed, and left to mature for several hours. The curd is milled, salted, and rested before being manually packed into a wheel mold lined with fine linen. The cheese is pressed for forty-eight hours and then aged in small ripening caves for a minimum of three months, up to forty-five months.

Characteristics

Salers cheese is cylindrical, with a diameter of 18 inches (45 cm) and weighing 88 pounds (40 kg). The rind is thick and gray, while the interior is firm and yellow. The cheese has a strong, distinctive flavor with hints of plants, fruits, pepper, and smoky notes. It develops a rough and crusty rind as it matures, and the interior showcases a rich yellow color with fruity and spicy aromas.

Terroir

The cows graze on summer pastures enriched by the volcanic soils of the Auvergne Mountains. The flora includes clover, gentian, anise, licorice, narcissus, saxifrage, arnica, harebell, and Alpine fennel. This diverse diet contributes to the unique flavor of the milk and, subsequently, the cheese.

Traditional Production

Traditional farmhouse production of Salers is becoming rare, with fewer than one hundred producers remaining. The process is labor-intensive and strictly regulated. Each wheel of Salers cheese is marked with the imprint of Salers-Salers and a red plate on the side, ensuring authenticity and adherence to AOC standards.

Flavor and Serving Suggestions

Salers cheese is known for its strong, savory flavor with a nutty and spicy profile. It pairs well with robust red or well-rounded white wines. The cheese is best enjoyed between September and March, but it remains excellent throughout the year. It can be served as part of a cheeseboard or used in various culinary applications to add depth and richness to dishes.

Important Facts

Country of Origin	France
Specific Origin	Salers, Massif Central
Certification	AOC (1961)
Milk Type	Raw cow’s milk
Milk Treatment	Raw
Rind	Thick gray
Texture	Firm
Flavor	Strong-tasting
Colors	Yellow interior
Forms	Wheel, 18 inches diameter, 88 pounds weight
Age	Minimum of three months, up to forty-five months