Le Salers Tradition
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Thick golden to brown, the rind of the salers can become thicker and cracked. The dough is yellow marbled, friable, but melting at the same time and doesn’t have any opening or granular appearance. When young, the salers has strong fresh butter and hazelnuts flavours. With time, it becomes a bit more spicy, animal, woody and smoky and its complex mixture is a delight for the finest palates.
Our Salers comes from Duroux company in Auvergne, created in 1936. Three generations succeeded each other to develop the excellence and offer the best quality products.