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!

Salat Tradition