TRADITION SALERS AOP

The Tradition Salers stamp marks cheeses made exclusively from the milk of Salers-breed herds. In this breed, emblematic of the Massif Central, milking is unusual: the calf must be present for the cow to give her milk. This method adds to the rarity of a production deeply tied to the pastoral traditions of Auvergne.

Under a dry, distinctive rind, the paste is firm and dense, ivory to straw yellow in colour. It softens on the palate and develops frank aromas, nourished by the raw milk and the mountain-pasture grasses. Milky and vegetal notes carry a long finish and give the Tradition Salers its typical character.

Its making remains closely tied to the buron, the traditional high-altitude farm of the Auvergne massif, where an old know-how lives on to the rhythm of the herds moving up to pasture. Maison Mons selects its cheeses from Géraud Delorme, one of the last farmers and producers of Tradition Salers, based in Recoules, in the Cantal. The cheese is then aged for several months so that its texture and aromas gradually gain depth.

On a board, the Tradition Salers AOP stands on its own. Serve it at room temperature to let its aromas express themselves fully. In the kitchen, its firm, flavourful paste also suits gratins, potatoes, country-bread sandwiches, or simply shaved over a hot dish. To go with it, choose a soft red wine or a rye bread that will answer its character and its vegetal notes.