LE SALERS, the Massif Central on a plateau.
The #Salers is one of the 5 AOP cheese from Auvergne. It is made exclusively with raw milk and on farms between April 15 and November 15.
It takes its name from the town of Salers, a medieval town in the heart of Cantal. Salers also gave his name to a breed of cow.
However, the AOP Salers specifications do not require the milk to come exclusively from Salers cows. However, if this is the case, the producer affixes an imprint on the cheeses mentioning “Tradition Salers” in relief as well as representations of a Salers cow's head on the side.
The geographical area of the AOP Salers is centered on the volcanic massif of the Cantal and Cézalier mountains and part of the Dore mountains.
It is divided into two zones: a restricted manufacturing zone of 137 municipalities in Cantal, 24 in Puy de Dôme, 5 in Aveyron and 1 in Corrèze; a refining area which also contains 8 municipalities including 1 in Haute-Loire.
As for the manufacturing workshops, they are installed between 500 and 1400 meters above sea level and produce approximately 1500 tonnes each year.
