Curds & Whey - Salers

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 unpasteurised cow's milk between the fifteenth of April and the fifteenth of November. The cows feed on the grass and flora of the mountain pastures, producing rich and flavourful milk. They are milked in the field, a tricky process as Salers cows must be milked alongside their calves.
Made in wooden vats and according to a recipe that is strikingly similar to a Cheddar or Lancashire, the cheeses are matured for a minimum of 12 months. They are big, flavourful wheels, each bite moving between bright acidity through to cream and butter, warm spices, floral and herbaceous notes and what can only be described as a 'farmyard' character.