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Cheese from France, Auvergne, the Cantal mountains
Salers is made only on the farm, from 15 April to 15 November while the cows graze, with raw milk poured straight into a wooden vat called a gerle whose biofilm seeds it. The curd is pressed into a block (the tome), left to sour, then milled, salted and pressed into a 30–50 kg drum. It ripens at least three months in cool, very damp cellars. Made in 9 steps over 3.1 months. The longest step, ripen in a damp cellar, takes at least 3 months (Ministère de l'agriculture 2021) and runs at 6–14 °C (Ministère de l'agriculture 2021). Salt is at least 2 % (Ministère de l'agriculture 2021). Lactic acid bacteria in the gerle biofilm (Leuconostoc pseudomesenteroides, Lactococcus lactis, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus hilgardii); lactobacilli at 4.50–6.01 log CFU/cm² and Lactic acid bacteria in the cheese, among 381 isolates do most of the fermenting.
| Main step | at least 3 monthsSet[cdc-sale2021] | Ripen in a damp cellar |
|---|---|---|
| Temperature | 6–14 °CSet[cdc-sale2021] | Ripen in a damp cellar |
| Salt | at least 2 %Set[cdc-sale2021] | Salt and rest |
| Raw whole cow milk · From the farm's own grazing herd, used straight after milking; fat and protein not adjusted[cdc-sale2021] | |
| Rennet · Dose set so that the milk sets in 12–16 min[cdc-sale2021] | |
| Cultures of bacteria, yeasts and moulds (optional) · Only cultures shown to be safe; the gerle seeds the milk itself[cdc-sale2021][didienne2012] | |
| At least 2% of the tome weight | Dry salt · Mixed by hand into the milled curd[cdc-sale2021] |
| Starter | the gerle's wooden-vat biofilm; some farms also add sour whey or a starter culture |
Total time across the recorded steps: 3.1 months
What changes: Raw milk goes straight into the wooden gerle, whose biofilm seeds it with microbes
Made only on the farm, from 15 April to 15 November, when the cows are at grass.
Microbes at work in this step
in under a minute the gerle's biofilm seeds the milk with lactic bacteria and yeasts
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Salers is made like Cantal, by pressing, souring, milling and salting a curd block before the final pressing. Unlike Cantal it is made only on the farm, only while the cows graze, and always in a wooden gerle that seeds the milk with its own microbes.
This is a raw-milk uncooked cheese. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than cooked pressed ones such as Comté. Cooking the cheese removes the risk.
Hazards the sources name: Listeria monocytogenes, Salmonella and Shiga-toxin-producing E. coli (risks ANSES names for raw-milk cheeses); none of these grew on gerles in a 10-farm study.
Every number is labelled with how it is known. How this atlas is made
The specification says cheeses of the area were known in Roman times. For centuries Salers was made in summer in burons, stone huts that were home, dairy and cellar, and sold in autumn to valley merchants who ripened it further. It became an appellation by decree of 21 December 1961.
