Maturation: minimum 3 months
Cheese Type: Uncooked, Pressed cheese
Another cheese with a millennial history! The peasants and farmers of the Middle Ages organized their lives in relation to the production of this huge cheese wheel. In the spring, the farmers took their cows to the mountain pastures, where the air and the grass were better. Settled in traditional Burons, sort of stone constructions with slate roofs, they spent all the summer in there, isolated from the rest of the world. This summer pasture tradition has not been abandoned, even if farmers are no more cut from the outside world.
Salers can only be made from spring to autumn (from April 15 to November 15 provided that the animals are grass-fed) and the wooden ”Gerle” (kind of tank) has become compulsory to access to the AOP label.
Often compared to Cantal, but only made with Salers cow’s milk, this semi-hard to hard cheese has a yellow paste that tastes wild flowers, butter, and fresh grass.
To be enjoyed with a few nuts and a drizzle of honey for a perfect snack.
Red wines (Red Rhône Syrah)
White wines (Chardonnay, Gewürztraminer, Riesling, Apremont)
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
To show you our gratitude and that you are very special to us, this special VIP rank gives you an exclusive access to the Shop at the Monthly Offer’s price, for a period of one year!
We may also provide you with other benefits along the way, like invitation to our private events and tastings.
Your Cheese Club Team