Salat

Created in Cussac and named after its creator, Charlotte Salat, Salat is a hard cheese with gold-coloured rind. The milk used in the making process is from one of the oldest cow breed in Auvergne, the Salers. Salar is made from the rich and aromatic milk of 120 cows that freely graze from April to November. Salat is then matured for minimum 8 months.

Its ivory to yellow paste has a beautiful white marbled effect on its surface. Friable and melting in the mouth, it reveals a nose of mushroom and hay and offers vegetal, fruity, nutty, and slightly spicy aromas.

Salat works well with nuts, grapes, and apples and can be used in salads, soups, cheese fondue, or gratins.