The best-known cheese in Auvergne, Cantal is also the oldest cheese.
Since then, it has continued to gain fans. Two thousand years ago, the difficulties of circulation linked to the rugged terrain and winter climate of Cantal led the ancestors of the master cheese makers to make a "carryover" cheese, of large size, to thus constitute a food reserve always available.
Cantal joined the prestigious AOC family in 1980. Its frank and typical flavour originates from the subtle alliance between a thick, golden rind blooming with red spots and a firm, well-bound, supple and homogeneous paste.
Cantal has the smell of fresh undergrowth and the light fragrance of high broom, which give it its deliciously authentic terroir taste.
Massive and squat in shape, but with a tender paste to match, this cheese has drawn its character from the heart of the Auvergne, from a verdant nature where mountain thunderstorms alternate with the sunshine of high pastures in the hollow of thousand-year-old volcanoes.
How is Salers PDO made?
A 100% farm cheese, Salers PDO is made from April to November, the time of year when Salers cows feed exclusively on pasture grass. It is made in the traditional wooden container called a gerle, to which it owes its mountainous scent.
How to preserve Salers PDO?
Salers PDO should be stored in a cool place, with a temperature of about 8 degrees. You can store it in your cellar or in the crisper of your fridge, where the Salers PDO will benefit from constant freshness and the humidity essential for its preservation.
What to enjoy Salers PDO with?
While you can use Salers PDO to make hot dishes like gratins or puff pastries, you'll also enjoy it on a cheese platter, accompanied by nut or cereal bread and paired with a good dry white wine.
