THE SALERS "PRODUCTS" : CHEESES OF AUVERGNE: TRADITION SALERS : the association / the fabrication

1- From milk to cheese

During milking, the milk is placed immediately in a large wooden vat or “gerle”. The wood conserves the natural flora of the milk.

  • Milking

The cows are milked twice a day morning and night. In summer, production is around 10 litres/cows.
Only one cheese can be made therefore from a herd of 40 cows. The milk is untreaded and whole although the cream can be partially newoved in to 2010.

 

  • Fabrication
2- Identification of Cheeses

It takes at the final step by :
- an identity mark defined by law
- by an imprint in relief on one side of the cheese which carries the raw of the cheese (twice)

Salers cheeses made 100% from Salers milk carry in addition an imprint in relief saying "tradition Salers" put compulsorily in place at the final stage. In addition, inked material or muslin with two opposing cows heads, is put on the side of the cheese before sale. This allows the producers to highlight their products.

Conception & réalisation : Informatique 15000 &Hippocom© 2003 - UPRA Salers - Reproduction interdite