Salat Tradition

Salat Tradition


Salers cows graze from April to November on rich fertile pasture on the Masif Central, and the dairy makes just 2 40kg cheese per day in a naturally cooled room where the milk goes into large chestnut wood barrels. The cheese are turned every 48 hours for 5 to 8 months. THe cheeses have a full fruity flavour with a great crumble to the breakdown and a salty hit at the end. A truly traditional and very rare cheese!


1 Council Road

Hinckley, Leicestershire

LE10 1PY


Petite Chouette Limited

1 Council Road, Hinckley, LE10 1PY

07505 478518

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