Le choix et les prix de Rungis...
Livrés chez vous
Le choix et les prix de Rungis...
Livrés chez vous
Salers is only made in farms. The crust is dotted with small golden buttons that can be ornate with red and orange spots. The Salers cheese is yellow and firm. The Salers fourmes are identified by:
- A red identification mark (aluminum plate) which incorporates the initial Salers (SA), the producer’s identification number and the production date.
- The cheese is embossed twice on one side with the name of the appellation.
- If the herd is exclusively of the Salers bread, the producer embosses the cheese with "Tradition Salers" and an image depicting the head of a Salers cow on the side.
The animals must be fed exclusively fresh grass to meet the specifications and carry the name of Salers and have the Appellation
Its texture: Firm
Its taste: Spicy and strong depending on maturation
Its flavor: Milky, fruity sometimes depending on pastures
Where does it come from? Salers originated from the people living near the “Salers” Village and who had a passion for cheese making. In spring, they took the cows to the mountain pastures (with a high altitude, clean air and fresh grass) and manufactured Salers twice a day after each milking.
The milk is placed in a wooden vat called “Gerle” in order for the cheese to develop its specific flavors. The recipe for a wonderful Salers is 400L of milk, three whole days of patience, and a precise process.
Maturing lasts at least three months during which the cheese will be regularly rubbed and turned.
|
Name |
Salers |
|
Supplier's address |
BONAL |
|
Ingredients |
Unpasteurized milk of cow, Salt |
|
Weight |
42 |
|
Fat Content |
30,3 % |
|
DLUO |
40 j |
|
Allergens |
|
Energy Value |
371 |
|
Proteins |
24,7 |
|
Carbohydrates |
0,19 |
|
Lipid |
19 |
|
Salt |
2,1 |
|
Calcium |
30 |
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