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- Salers_cheese abstract "Salers (French: Le Salers) is a French semi-hard cheese from the volcanic region in the mountains of Auvergne, central France. It is a pressed, uncooked cheese made from Salers cow's milk between the fifteenth of April and the fifteenth of November. It is similar to Cantal cheese - which is produced from the same cows' milk when they are fed on hay during the remaining months of the year - and has been estimated to have been fabricated in this region for at least 2000 years. It came to prominence when Maréchal de Senneterre served it at the table of Louis XIV of France. Maréchal de Senneterre is also responsible for the introduction of Saint-Nectaire and Cantal. Salers has benefited from the Appellation d'origine contrôlée (AOC) since 1961. It is best eaten between September and March, after an ageing time of nine months, but it is also excellent all year round.Salers de Buron Traditional is only made up in the chalet (called a 'buron' in the Auvergne) in the summer months with milk exclusively from the Salers cow. It must also be made in the traditional wooden 'gerle'.It is circular in shape, weighing around 40 kilograms (88 lb).1,112 tonnes were produced in 1998 (+15.1% since 1996). All was made in local farms from unpasteurized milk by about one hundred producers.".
- Salers_cheese thumbnail Salers_(fromage)_01.jpg?width=300.
- Salers_cheese wikiPageID "3422860".
- Salers_cheese wikiPageLength "2501".
- Salers_cheese wikiPageOutDegree "22".
- Salers_cheese wikiPageRevisionID "694905002".
- Salers_cheese wikiPageWikiLink Appellation_dorigine_contrxc3xb4lxc3xa9e.
- Salers_cheese wikiPageWikiLink Auvergne.
- Salers_cheese wikiPageWikiLink Cantal_cheese.
- Salers_cheese wikiPageWikiLink Category:Cantal.
- Salers_cheese wikiPageWikiLink Category:Cows-milk_cheeses.
- Salers_cheese wikiPageWikiLink Category:French_cheeses.
- Salers_cheese wikiPageWikiLink Category:Occitan_cheeses.
- Salers_cheese wikiPageWikiLink Cattle.
- Salers_cheese wikiPageWikiLink France.
- Salers_cheese wikiPageWikiLink Hay.
- Salers_cheese wikiPageWikiLink Henri_de_La_Ferté-Senneterre.
- Salers_cheese wikiPageWikiLink Louis_XIV_of_France.
- Salers_cheese wikiPageWikiLink Saint-Nectaire.
- Salers_cheese wikiPageWikiLink Salers.
- Salers_cheese wikiPageWikiLink Salers_(cattle).
- Salers_cheese wikiPageWikiLink Types_of_cheese.
- Salers_cheese wikiPageWikiLink File:Salers_(fromage)_01.jpg.
- Salers_cheese wikiPageWikiLink File:Tradition-Salers.jpg.
- Salers_cheese wikiPageWikiLinkText "Salers cheese".
- Salers_cheese wikiPageWikiLinkText "Salers".
- Salers_cheese aging "2.36682E7".
- Salers_cheese certification "French AOC 1961".
- Salers_cheese country France.
- Salers_cheese name "Salers".
- Salers_cheese pasteurised "No".
- Salers_cheese regiontown Auvergne.
- Salers_cheese regiontown Salers.
- Salers_cheese source Cattle.
- Salers_cheese texture "Semi-hard".
- Salers_cheese wikiPageUsesTemplate Template:Cheese-stub.
- Salers_cheese wikiPageUsesTemplate Template:Convert.
- Salers_cheese wikiPageUsesTemplate Template:French_cheeses.
- Salers_cheese wikiPageUsesTemplate Template:Infobox_cheese.
- Salers_cheese wikiPageUsesTemplate Template:Lang-fr.
- Salers_cheese wikiPageUsesTemplate Template:Other_uses.
- Salers_cheese wikiPageUsesTemplate Template:Reflist.
- Salers_cheese subject Category:Cantal.
- Salers_cheese subject Category:Cows-milk_cheeses.
- Salers_cheese subject Category:French_cheeses.
- Salers_cheese subject Category:Occitan_cheeses.
- Salers_cheese hypernym Cheese.
- Salers_cheese type Cheese.
- Salers_cheese type Food.
- Salers_cheese type FunctionalSubstance.
- Salers_cheese type Thing.
- Salers_cheese type Q2095.
- Salers_cheese comment "Salers (French: Le Salers) is a French semi-hard cheese from the volcanic region in the mountains of Auvergne, central France. It is a pressed, uncooked cheese made from Salers cow's milk between the fifteenth of April and the fifteenth of November. It is similar to Cantal cheese - which is produced from the same cows' milk when they are fed on hay during the remaining months of the year - and has been estimated to have been fabricated in this region for at least 2000 years.".
- Salers_cheese label "Salers cheese".
- Salers_cheese sameAs Q1245627.
- Salers_cheese sameAs Salers_(formatge).
- Salers_cheese sameAs Category:Salers_(cheese).
- Salers_cheese sameAs Salers-Käse.
- Salers_cheese sameAs Salers_(queso).
- Salers_cheese sameAs Salers_(fromage).
- Salers_cheese sameAs Keju_Salers.
- Salers_cheese sameAs サレール_(チーズ).
- Salers_cheese sameAs Salers_(caseus).
- Salers_cheese sameAs Salers_AOP.
- Salers_cheese sameAs Salèrn_(formatge).
- Salers_cheese sameAs m.09bplz.
- Salers_cheese sameAs Salers_(brânză).
- Salers_cheese sameAs Салер_(сыр).
- Salers_cheese sameAs Salers.
- Salers_cheese sameAs Salers_peyniri.
- Salers_cheese sameAs Салер_(сир).
- Salers_cheese sameAs Q1245627.
- Salers_cheese wasDerivedFrom Salers_cheese?oldid=694905002.
- Salers_cheese depiction Salers_(fromage)_01.jpg.
- Salers_cheese isPrimaryTopicOf Salers_cheese.