Salers
Language: French
Description: A large cylindrical cow’s milk cheese, pressed twice, uncooked, with a dry mottled rind and firm yellow semihard pàté and a savoury taste, made from the summer milk. Matured for three to eighteen months in caves. From Salers in the Auvergne. It is really the hand made version of Cantal. (AOC-1979).
Ethnicity: French
Most frequent country: France
Most frequent region: Auvergne
Also known as: Fourme de Salers
See places: French food and cuisine, Auvergne, Cantal
WAIE (whatamieating.com)
This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.
Just type in the word that you’re looking for and press enter or click on search. There are other types of search; see search help for more information.
The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian
- (French)
