Salers PDO

Made by Marcel Taillé in a small farm dairy (Auvergne, France)

Made in wooden vats and according to a recipe that is strikingly similar to a Cheddar or Lancashire, the cheeses are matured for a minimum of 12 months. Only a single big, flavorful wheel is made each day. Each bite is an escape, starting with bright acidity, moving through to cream, butter, and warm spices, and finally floral and herbaceous notes with what can only be described as a 'farmyard' character.