What type of cheese is Salers?
Salers is a traditional, farmhouse, unpasteurised, hard cheese. It has a cylinder shape with a hard, brown, natural rind that becomes rough and crusty with age. The aroma is very meaty, and the rich yellow interior is redolent of wildflowers, including dandelions, and fresh green grass.
Where is Salers cheese from?
Auvergne
Salers Tradition is a specific type of Salers, which is an uncooked, pressed farmstead cheese produced in the mountainous volcanic region of Auvergne, central France. Since 1961, the name and production process of Salers has been protected in France by an Appellation d’Origine Controllée, or AOC label.
What cheese comes from Auvergne?
Auvergne’s five PDO cheeses are world-renowned: Saint Nectaire, Cantal, Salers, Fourme d’Ambert and Bleu d’Auvergne.
What does Bleu d’Auvergne cheese taste like?
Bleu D’Auvergne is a soft blue cheese From the Massif Central, France. The taste is spicy with flavours of grasses and wild flowers and a smooth blue texture. Bleu d’Auvergne is made from cow’s milk, and is one of the cheeses granted the Appellation d’Origine Contrôlée from the French government.
What are the cheese specialties of Alsace?
When it comes to cheese, Alsace is well-known for the world-renowned Muenster cheese. Made from the famous Vosges cow breed, the Muenster cheese is a soft cheese that is AOC certified. Made from raw milk, the Muenster cheese is creamy and smooth, with a strong smell and an incredible savory taste.
What is the oldest cheese in France?
Cantal
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.
What does Salers taste like?
Salers Gentiane Apéritif The flavor is considerably more bitter than Byrrh, but the bitterness is balanced with sweetness from the wine and other botanical flavorings. You may find that Salers is a bit of an acquired taste. It has a bold flavor, with vegetal notes and a bit of a rooty finish.