Salers is a raw cow’s milk, semi hard paste cheese that comes in a large cylindrical shape weighing between 35 and 50kg. It has a firm, natural brown rind with orange and red patches, and a softer yellow paste that is similar in texture to farmhouse Lancashire.
The cheese has a great acidity, and also a warmth brought to it by the creamy, buttery texture. On the palate you will find a nice savouriness that is well balanced by notes of freshly cut grass and flowers.
At Provisions, we sell Salers produced by Eric Miagoux who was taught by his parents in 1967 and is now producing cheese with his wife and son. The Salers we sell is an ‘old’ Salers, matured for 6 to 8 months.
Salers pairs well with a light Gamay from the Auvergne or a Northern Rhone white.
Ingredients: Milk, salt, traditional rennet. Unpasteurised.
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