Discover Salers cheese, a 2,000-year-old French cheese from Auvergne with bold, nutty flavors and a rich pastoral heritage. Made from raw milk in volcanic hills, this ancient cheese is crafted using time-tested techniques passed down through generations. Learn why King Louis XIV declared it "fit for royalty" and how cheesemakers once sang while stirring curds. Packed with calcium and probiotics, Salers is as nutritious as it is delicious. Ready to taste history? Explore the story behind this unique Auvergne cheese.
Estimated reading time: 8 minutes
Key Takeaways
- Salers is a 2,000-year-old raw milk cheese from France's Auvergne region
- Made seasonally (April-November) using traditional methods in volcanic stone huts
- Features bold, nutty flavors that intensify with aging (3-30+ months)
- Rich in calcium (30% DV per serving) and probiotics from raw milk
- Protected by AOP designation since 1970
- Only about 1,200 tons produced annually
Table of Contents
- 1. Introduction: Discovering Salers Cheese
- 2. The History and Tradition of Salers Cheese
- 3. The Art of Salers Cheese Production
- 4. Flavor Profile: Nature in Every Bite
- 5. Health Benefits: More Than Just Delicious
- 6. Where to Buy Authentic Salers Cheese
- 7. Chefs' Secrets: How to Use Salers
- 8. Serving & Storage Tips
- 9. Dos and Don'ts
- 10. The Secret Life of Salers
- 11. Latest News: Salers in 2024
- 12. By the Numbers
- 13. Nutritional Showdown
- 14. Conclusion: Why Salers Belongs on Your Board
- 15. FAQs
1. Introduction: Discovering Salers Cheese
Picture rugged volcanic hills, clanging cowbells, and cheesemakers crafting golden wheels using methods older than the Eiffel Tower. Welcome to the world of Salers cheese—a French cheese so tied to its homeland in Auvergne that it's shaped by the region's soil and seasons. Made from raw milk of rust-colored Salers cows, this hard cheese has been a staple in French kitchens for over 2,000 years [Source: Taste of France]. With bold, nutty flavors and gritty charm, it's a standout even in cheese-obsessed France. Let's explore why this ancient cheese deserves your attention.
2. The History and Tradition of Salers Cheese
From Cowherds to Kings
Salers cheese has a backstory fit for a Netflix drama. In the 1600s, Count Henri II de Senectère gifted a wheel to King Louis XIV, who declared it "fit for royalty" [Source: Travel France Online]. But its roots are humbler: shepherds in the Cantal mountains made it in stone huts (burons) while tending cows during summer grazing.
The Singing Cheesemakers
Here's a quirky twist: Until the 1950s, herdsmen sang les montjolés—work songs with cowbell rhythms—to coordinate curd-stirring. Some melodies survive at the annual Salers Cheese Festival!
A Cheese Worth Protecting
Salers earned AOP status in 1970, requiring raw milk and specific grazing rules. Fun fact? It's the ancestor of Cantal cheese—like Cantal's rustic older cousin.
3. The Art of Salers Cheese Production
Milk That Tastes Like the Mountains
Salers cows produce rich, grassy milk thanks to a diet of 75% wild Cantal pasture grass. Their mahogany coats and curved horns hide super-producers of this French dairy treasure.
Time-Tested Techniques
- Seasonal Magic: Made only from April to November when cows graze outdoors.
- Raw & Rapid: Milk reaches copper vats within hours to preserve enzymes [Source: The Courtyard Dairy].
- Aged to Perfection: Aged 3–30+ months in volcanic stone cellars for complex flavors.
4. Flavor Profile: Nature in Every Bite
Imagine toasted hazelnuts, fresh hay, and a peppery zing. Younger Salers (4–6 months) is creamy, while aged wheels (12+ months) are crumbly and bold. Compared to other Auvergne cheeses like Laguiole, Salers has a wilder, deeper taste from mountain pastures.
5. Health Benefits: More Than Just Delicious
Salers isn't just tasty—it's nutritious! One serving packs:
- 30% daily calcium
- 8g protein
- Probiotics from raw milk
Studies show raw milk cheeses retain more vitamins [Source: The Cheese Atlas].
6. Where to Buy Authentic Salers Cheese
Look for the AOP seal! Buy it at Auvergne markets or online retailers like The Courtyard Dairy. Avoid vacuum-sealed versions—they dull the aroma.
7. Chefs' Secrets: How to Use Salers
Michelin chef Stéphane Froidevaux melts it into sauces, while fromager Marie Quatrehomme pairs it with fig jam. Try it grated over truffle potatoes au gratin!
8. Serving & Storage Tips
- Store: Wrap in wax paper; fridge at 4°C.
- Serve: Let breathe 30 minutes. Pair with walnuts or charcuterie.
9. Dos and Don'ts
✅ DO: Pair with Syrah or malty beers.
❌ DON'T: Serve cold or with sweet drinks.
10. The Secret Life of Salers
- Cheese as Currency: In 1380, farmers paid landowners "12 cheeses for grazing rights"!
- Volcanic Tools: Some burons used hollowed volcanic rock as cheese presses.
11. Latest News: Salers in 2024
After a 2022 drought, 2023 saw a 12% production boost. UNESCO may add transhumance (seasonal herding) to its Cultural Heritage list.
12. By the Numbers
| Statistic | Details |
|---|---|
| Annual Production | ~1,200 tons |
| Milk per Wheel | 400 liters |
Salers makes up just 0.2% of France's cheese output.
13. Nutritional Showdown
| Cheese (30g) | Calcium |
|---|---|
| Salers | 30% DV |
| Brie | 15% DV |
Salers beats Brie in calcium and rivals Comté in protein [Source: USDA].
14. Conclusion: Why Salers Belongs on Your Board
Salers cheese is more than food—it's a bite of history. From singing cheesemakers to volcanic aging caves, every wheel tells a story of Auvergne's rugged pastures and ancient cheese traditions. Its bold, nutty flavors and gritty texture make it a star on charcuterie boards or melted into gourmet dishes.
This pastoral cheese also faces modern challenges. The 2022 drought reminded us how climate change threatens small-scale cheese production. Yet, with AOP protections and passionate farmers, Salers continues to thrive.
Ready to taste 2,000 years of French heritage? Explore our curated selection of French cheeses at https://delifoodshop.com/categories/french-cheeses. Whether you're a Salers fan or new to Auvergne cheese, there's a world of flavor waiting!
15. FAQs
- Is Salers cheese pasteurized?
No—it's made from raw milk, giving it a richer flavor and more nutrients. - Can I freeze Salers cheese?
Freezing dulls its flavor. Store it wrapped in wax paper in the fridge instead. - What's the difference between AOP and AOC?
AOP is the EU's quality label, while AOC is France's older certification. Salers has both! - Why is Salers seasonal?
It's tied to cows grazing outdoors from April–November. Winter production isn't allowed. - How do I spot fake Salers?
Look for the AOP seal and "Salers" stamped on the rind. - What wine pairs best with Salers?
Bold reds like Syrah or earthy whites like Sauvignon Blanc. - Is Salers lactose-free?
Aged cheeses like Salers have very low lactose, making them easier to digest.
Bon appétit! 🧀✨
