Tags: Cheese, Food.
Salers (French: Le 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 cow’s milk between the 15 April and 15 November. It is similar to Cantal cheese – which is produced from the same cows’ milk when they are fed on hay during the remaining months of the year – and has been estimated to have been fabricated in this region for at least 2000 years.