Salers Tradition AOC BEILLEVAIRE

Product: Salers Tradition is a unique type of cheese, which is an uncooked, pressed farmstead cheese produced in the mountainous volcanic region of Auvergne, central France.  

Since 1961, the name and production process of Salers has been protected in France by an AOC label. The Appellation requires that producers follow strict guidelines in making the cheese; milk must be unpasteurized, with a standardized fat and protein content, and transformed immediately after milking. AOC guidelines do not, however, require that the milk come from any particular breed of cow. But according to the 10 or so producers who still use the local Salers breed, this is one of the most important aspects of producing the authentic cheese. As a result, the producers using only Salers breed milk have created the Salers Tradition label.

The breed, which is russet-colored and has distinctive curved horns, produces only a small quantity of high-quality milk. Salers cows are unique in their maternal instinct; they can’t be milked at all unless they’re stimulated by their young offspring. 

The cheese can only be produced from April 15 to November 15, when cows are grazing on fresh grass. 

Salers Tradition cheese has a golden rind that sometimes shows traces of red and orange, and a yellow, consistent paste. The paste, which resembles cheddar in texture, can present a great range of flavors, with honey and fresh cream, vegetal notes of grass and hay, hazelnuts, citrus, pepper and grilled onions.

Producer: Beillevaire is a French producer, affineur, and cheesemonger : discover their unique “savoir-faire” through our cheeses and dairy products. Pascal Beillevaire, who was born and raised on his parents’ dairy farm in the Marais Vendéen, dreamed of blending two of his dearest passions: trade and agriculture. He began selling cream, butter and some other dairy products in the local markets around Machecoul. Many years of hard work and dedication have transformed the family dairy farm into Beillevaire Dairy – a respectable cheese maker, affineur and distributor.

Aroma: Nutty, creamy and grazzy 

Country of Origin: Auvergne, France

Portion Size: From 150Gr

Stuff to consider: Unpasteurised cow milk