The prolonged dry interval, mixed with unprecedented warmth waves in Europe this summer time, means there may be not sufficient grass to feed the cows whose mile is used to create the normal delicacy.
Salers is a semi-hard unpasteurized cow’s cheese that has been made within the central French area of the identical identify for two,000 years. It carries France’s AOC stamp of approval, which means it’s distinctive to that small space.
France’s famously strict rules state that Salers should come solely from the milk of native cows that feed on a minimum of 75 % of grass from mountain pastures in the summertime.
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