Salers cheese

Salers (French: Le Salers) is a French semi-hard cheese from the volcanic region in the mountains of Auvergne, central France. It is a pressed, uncooked cheese made from Salers cow's milk between the fifteenth of April and the fifteenth of November. It is similar to Cantal cheese - which is produced from the same cows' milk when they are fed on hay during the remaining months of the year - and has been estimated to have been fabricated in this region for at least 2000 years. It came to prominence when Maréchal de Senneterre served it at the table of Louis XIV of France. Maréchal de Senneterre is also responsible for the introduction of Saint-Nectaire and Cantal. Salers has benefited from the Appellation d'origine contrôlée (AOC) since 1961. It is best eaten between September and March, after an ageing time of nine months, but it is also excellent all year round.

Salers de Buron Traditional is only made up in the chalet (called a 'buron' in the Auvergne) in the summer months with milk exclusively from the Salers cow. It must also be made in the traditional wooden 'gerle'.

Salers

Salers (French pronunciation: ​[saˈlɛʁ], Occitan: Salèrn) is a commune in the Cantal department in south-central France.

It is famous for the Appellation d'Origine Contrôlée (AOC) cheeses Cantal and Salers. It is also famous for the Salers breed of cattle that originated in this commune.

It was pillaged by Rodrigo de Villandrando in the late 1430s, during the final phase of the Hundred Years' War.

Population

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Salers (cattle)

The Salers (French: race de Salers or La Salers; plural: Les Salers) is a breed of cattle which originated in Cantal in the Massif Central of France.

They are a large breed, with the female weighing between 700 and 750 kg (1,543 to 1,653 lb) and standing 1.40 metres (4.6 feet) tall. They have a thick mahogany red or black coat, and long, lyre-shaped, light-coloured horns. A small percentage are naturally born without horns (polled).

In the 19th century, the breeder Ernest Tyssandier d'Escous set about to better the breed by selective breeding.

Originally bred for work, this dual purpose cow was especially appreciated for its ability to withstand extreme variations in temperature, its fertility, its ease of breeding, its milk (even if the presence of the calf was required in order to milk it) and its meat. In Cantal, the farmers practise mountain pasture, with the herd passing summer at altitude in the mountains. A female can produce almost 3,000 kg (6,614 lb) of fat-rich milk each year of her life. The milk is traditionally used to produce Appellation d'Origine Contrôlée (AOC) cheese such as Cantal and Salers cheese. The Salers is also used to produce veal calves by cross breeding with Charolais cattle.

Salers (disambiguation)

Salers is a commune of the Cantal département in France.

Salers may also refer to:

See also