Salers is one of the truest and oldest French farmhouse cheeses still in production and has a 2000 year history. It is produced in the mountains of Auvergne in central France and is the small production equivalent, produced between April and November, of the better known Cantal.
Salers cows are special in that they will only produce milk when their calves are present, so the animals are usually kept with their mothers for a long time and are also usually milked in mobile parlours out in the fields, both of which ensure an excellent quality of life for the animals.
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