Salers cheese
E842834
Salers cheese is a traditional French farmhouse cheese from the Auvergne region, known for its firm texture, rich, complex flavor, and production from raw cow’s milk.
Statements (49)
| Predicate | Object |
|---|---|
| instanceOf |
cheese
ⓘ
farmhouse cheese ⓘ |
| agingTime |
3 to 12 months
ⓘ
minimum 3 months ⓘ |
| AOCYear | 1961 ⓘ |
| AOPYear | 1996 ⓘ |
| aroma |
earthy
ⓘ
fruity ⓘ nutty ⓘ |
| category | artisanal cheese ⓘ |
| classification | pressed uncooked cheese ⓘ |
| coagulationType | rennet-coagulated ⓘ |
| color | pale yellow ⓘ |
| contains |
cow’s milk proteins
ⓘ
milk fat ⓘ |
| countryOfOrigin | France ⓘ |
| crustColor | brown to orange rind ⓘ |
| curdType | pressed ⓘ |
| fatContent | high fat ⓘ |
| feedingRequirements | cows must be fed fresh pasture grass ⓘ |
| flavor |
complex
ⓘ
rich ⓘ |
| hasCertification |
Appellation d’Origine Contrôlée
NERFINISHED
ⓘ
Appellation d’Origine Protégée NERFINISHED ⓘ |
| madeFromMilkOf | cow ⓘ |
| mainProductionArea |
Cantal department
NERFINISHED
ⓘ
Haute-Loire department NERFINISHED ⓘ Puy-de-Dôme department NERFINISHED ⓘ |
| milkSource | single-herd milk ⓘ |
| milkTreatment | raw milk ⓘ |
| namedAfter |
Salers
NERFINISHED
ⓘ
Salers commune in Cantal ⓘ |
| originLanguage | French ⓘ |
| productionMethod |
farmhouse production
ⓘ
made on the farm where the milk is produced ⓘ |
| productionScale | limited production ⓘ |
| prohibits | silage-fed milk ⓘ |
| protectedStatus |
AOC
ⓘ
AOP NERFINISHED ⓘ |
| regionOfOrigin | Auvergne NERFINISHED ⓘ |
| rindType | natural rind ⓘ |
| seasonalProduction | spring to autumn ⓘ |
| shape | large cylinder ⓘ |
| similarTo | Cantal cheese NERFINISHED ⓘ |
| texture |
firm
ⓘ
semi-hard ⓘ |
| typicalUse |
cooking cheese
ⓘ
table cheese ⓘ |
| typicalWeight | 30 to 40 kilograms ⓘ |
Referenced by (1)
Full triples — surface form annotated when it differs from this entity's canonical label.