Saler cheese (salers)

Saler cheese (Salers) or highland Saler (Salers de haute Montagne) is one of the most popular and widely eaten French cheeses. A country like France is considered a famous so-called cheese power. It is known that people began to make cheeses in ancient times. However, cheesemaking was able to reach its dawn in medieval Europe.

French cheesemakers, along with the Dutch, Germans and Italians, have for centuries challenged the primacy in the art of making first-class varieties of cheese. Saler (Salers) cheese is made from high-quality cow's milk. Moreover, Saler (Salers) received his second name "highland" at all by chance.

The thing is that several centuries to the row in the once small French village called Saler began to produce cheese from the milk of Saler cows. Saler cows differ from our usual burenok not only in their appearance, but also in their habitat. Cows in Saler feed exclusively on the juicy grass that grows in the mountainous areas of the region.

That is why Saler (Salers) cheese is called highland. It is worth noting that in the middle of the last century, Saler cheese (Salers) received an AOS certificate and became a product whose origin is strictly defined by law, and is also controlled by special international organizations. It is noteworthy that the unique taste and aroma properties of Saler cheese (Salers) are due not only to the composition of the product, but also to the method of its production.

Milk for making Saler cheese (Salers) is selected at a certain period of time, namely from May to the end of October. The fact is that it was during this period that Saler cows graze on highland pastures and eat extremely fresh grass. It is believed that only during this period can high-quality milk be obtained, which is then used to make Saler cheese (Salers).

At the initial stage of making Saler cheese (Salers), cheeses form a cheese mass from milk and sourdough. Then the obtained cheese mass is pressed, and necessarily twice. Subsequently, pressed Saler cheese (Salers) is placed in special cellars for ripening. Moreover, in the cellar for ripening cheese Saler (Salers) must constantly maintain a certain temperature regime in the 14S.

The type of Saler cheese (Salers) depends primarily on the maturity of the product. At least Saler (Salers) cheese matures within 3 months, and a maximum of 1

8. When Saler (Salers) cheese matures, a characteristic brown crust is formed, into which the Acarus siro cheese mite is implanted to form characteristic cracks on the cheese head.