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summer cousin of Cantal


This rich yellow pressed, uncooked AOP cheese is named after the village of Salers and its cows, who produce the milk for Salers between 15 April and 15 November, making it the only French farm cheese made between certain dates. Otherwise the milk goes into Cantal.

The other essential requirement is the use of a wooden container called a gerle for making the cheese. The contaner generates a special ecosystem of flora that make Salters so tasty. It is aged for at least three months.

Buron refuge de la Fumade Vieille, Saint-Jacques des Blats, Cantal.

Salers de Buron Traditional is only made from raw unpasteurized milk in stone huts called burons, although there are fewer of these every year. It used to be said you could guarentee it was made in the buron because shepherds inevitably left a knee hair on the top of the cheese while pressing the curds. Those were the days!

AOPs and some others

Auvergne Rhône Alpes

Cheese and dairy

Text © Dana Facaros

Images by BetacommandBot assumed, Coyau