Salers
Hard from Auvergne, France
A raw milk cheese from the Auvergne, made only on farms and only when the cows are out on summer pasture. The texture is firm and slightly crumbly, the flavour savoury, nutty and grassy, with a long, earthy finish. The farmhouse cousin of Cantal, and more complex.
Tasting notes by Morgan McGlynn Carr