Salers Cheese

Salers cheese is a distinguished semi-hard cheese originating from the volcanic pastures of the Auvergne region in France. It is exclusively made from the milk of Salers cows, a breed known for its rich and flavorful milk, during the summer months when the cows graze on the lush, high-altitude meadows. The cheese boasts a rustic, natural rind that is often brushed and washed, giving it a distinctive, earthy appearance. Its interior is a pale yellow with a firm yet slightly crumbly texture, making it versatile for various culinary uses. Salers is celebrated for its complex flavor profile, which is deeply influenced by the terroir of its origin.

Salers cheese has a storied history that dates back to the Middle Ages, rooted in the pastoral traditions of the Auvergne region. It was originally made by shepherds in the high mountain pastures, who would produce the cheese during the summer months when the cows were grazing on the rich, volcanic grasses. This practice not only preserved the milk but also created a cheese with a unique flavor profile that reflected the local environment. Over the centuries, Salers has become a symbol of the region's cheesemaking heritage, earning AOC (Appellation d'Origine Contrôlée) status in 1979, which protects its traditional production methods and geographical origin.

Salers cheese is made from the raw milk of Salers cows, which is known for its high fat and protein content, contributing to the cheese's rich flavor and texture. The milk is gently heated and then curdled using natural rennet. The curds are cut, stirred, and pressed into molds, where they are left to drain and form the cheese's shape. After unmolding, the cheeses are salted and then aged for a minimum of three months in cool, humid cellars. During this time, they are regularly turned and brushed to develop their characteristic rind and flavor. The aging process allows the cheese to develop its complex, nutty, and slightly tangy taste.

Salers cheese offers a rich and complex flavor profile, with notes of nuts, grass, and a slight tanginess that reflects its pastoral origins. Its aroma is earthy and inviting, with hints of the alpine meadows where the cows graze. The texture is firm yet slightly crumbly, providing a satisfying mouthfeel that is both creamy and granular. The cheese's flavor intensifies with age, developing deeper, more pronounced notes that are highly prized by cheese connoisseurs.

Salers cheese pairs beautifully with a variety of foods and beverages. Traditional pairings include crusty bread, cured meats, and fresh fruits like apples and pears. For wine, a robust red such as a Cahors or a Syrah complements its rich flavors, while a dry cider can highlight its tangy notes. Beer enthusiasts might enjoy it with a malty amber ale or a crisp lager. For a more innovative approach, try incorporating Salers into a savory tart or pairing it with dark chocolate for a unique flavor contrast.