100 Dollar Cake 3 Musketeers Bars A-Ri-Rang À Blanc À l'Africaine À l'Agnès Sorel À l'Aillade À l'Ailleule À l'Albigeoise À l'Albufera À l'Algérienne À l'Alsacienne À l'Ambassadrice À l'Américaine À l'Ancienne À l'Andalouse À l'Anglaise À l'Anglaise -- Paner À l'Anversoise À l'Ardennaise À l'Argenteuil À l'Ariégeoise À l'Arlésienne À l'Armenonville À l'Armoricaine À l'Arrabiata À l'Autrichienne À l'Auvergnate À l'Encre À l'Espagnole Previous | Next | Salers Cheese© Copyright 2009. All rights reserved and enforcedSalers is a farmhouse version of Cantal cheese. Cantal is made in Auvergne, France; Salers is a small village within the Cantal production zone. Salers is like Cantal in almost every way, Cantal is the "commercial, industrial version" made with pasteurized cow's milk. Saler is made with unpasteurized cow's milk only from Salers cattle owned by the cheesemaker, and is therefore made in smaller quantities. It has a more intense flavour than Cantal. It is made by about 100 farmers (as of 1998.) The Salers version of Cantal was awarded a French AOC in its own right (Cantal cheese also has an AOC.) By the terms of the regulations, it can only be made with milk obtained between 15 April and 15 November each year. The curd is not cooked, but is pressed into cylinder-shaped moulds. The cheese comes out 19 inches (48 cm) wide by 18 inches (45 cm) tall. The rind is hard, dry and beige-grey, becoming rough as it ages. Each cheese wheel weighs about 88 pounds (40 kg.) The cheese is aged anywhere from 3 to 18 months.
Also called: Fromage Salers (French)
See Also:Appellation of Controlled Origin, Cantal CheeseOther entries for:Firm CheesesBattelmatt Cheese, Beaufort Cheese, Bergkäse, Bitto Cheese, Brick Cheese, Cheddar Cheese, Emmenthal Cheese, Etorki Cheese, Gloucester Cheese, Gouda Cheese, Halloumi Cheese, Havarti Cheese, Hoop Cheese, Isle of Mull Cheese, Kambera Cheese, Lamb Chopper Cheese, Longhorn Cheese, Muenster Cheese, Murcia al Vino Cheese, Pinconning Cheese, Provolone Cheese, Raclette Cheese, Red Leicester Cheese, Royal Windsor Red, Salers Cheese, Sussex Yeoman Cheese, Tomme d'Abondance, Washed-Rind Cheeses, Windsor Red Cheese Other entries for:CheeseAffinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Yak Cheese, Yeel Cheese Other entries for:DairyButterfat, Butter, Milk, Nondairy Topping |
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