The PDO label awarded to the Salers cheese in 1961 recognizes the unique character of this product that is :
- farm produced
- made from raw milk
- only manufactured in the summer when the cows graze in their summer pastures (from the 15th of April to 15th of November).
Only 80 producers practise this ancestral tradition, which implies a simple and rustic lifestyle on the slopes of volcanoes. They must use a wooden recipient, called a «gerle», to process the milk. It is primordial to develop the unique flavours of the Salers cheese.
Did you know that...
To make one wheel of Salers you need:
- 400 litres of milk
- Cheese making takes place twice a day, immediately after the cows have been milked, as the milk cannot be stored in a refrigerator.