Cherished French cheese in peril over dwindling grass supply
Salers is one of the most exquisite of France’s 1,000 or so cheeses. It is made between April and November with raw milk from cattle that have grazed in the high pasturelands of the rural south-central zone that has given it its name. Fresh …
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https://www.diningandcooking.com/2411710/cherished-french-cheese-in-peril-over-dwindling-grass-supply-5/







