The Interprofessional Committee gathers and represents milk producers, farmers, cheese makers and ripeners of the two AOP cheese labels, Cantal and Salers.
In the villages that make up the Community Council (Communauté des Communes), dozens of them work every day to collect the milk then is then used to make cheese. The aging process in refining cellars brings out the very best in flavour and taste as time goes by. From a fresh, floral, slightly buttery sweetness, the cheese’s texture will become firmer over time and the wild and natural flowers in the pastures that have characteristically flavoured the milk, will gradually give way to specific aromatic notes. Ranging from mild to strong, Cantal and Salers cheese can be enjoyed at any time of the day, as an aperitif or at the end of a meal. We will be delighted to help guide you in your choice of producers and cheese makers whose farms are spread over the local area around Aurillac.
Spoken Languages
From 02/01 to 31/12.
Closed Saturday and Sunday.
04 71 48 39 94
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