The Salers Tradition from the Ferme de la Pierre Levée is a cheese produced in accordance with ancestral methods by Madeleine and Jean-Marc Serre in Loupiac, in the Cantal region. This AOP cheese is exclusively made between April and November, when the Salers breed cows graze freely. The milking is done by hand and takes place in the presence of the calf, which stimulates lactation. The milk is curdled in a wooden vat, then transformed into 45 kg wheels, slowly aged in a cellar. The Salers Tradition develops a golden to brown rind, a firm and melting paste, and floral, vegetal, and spicy aromas. It is ideal with a full-bodied red wine or a characterful craft beer.
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