Milk: Raw cow's milk
Location: Auvergne, France
Geraud Delorme makes our Cantal au lait de Salers on his family farm near Recoules, Auvergne. The family has owned the farm since 1800 when land in the area was made available for farmers to buy after the French Revolution.
They have always farmed Salers cows, but previously sold their milk. However, as it's perfect for cheesemaking, in 2018, the family began to make Salers, Cantal and Cantalet. The Salers cow only gives milk if her calf is present. During milking at a mobile parlour out in the field, the calf will suckle before its mother is milked and has a quarter of the milk she produces. This is also a natural way of both cleaning the teats and making sure they have plenty of lactic acid bacteria naturally present on their surface. The bacteria will be transferred to the milk which goes directly into a wooden vat called a gerle and acidifies naturally, without a starter. This is only possible because of the presence of the calf and it's good for the cheese too as it creates more nuanced flavour. Geraud's Cantal is firm but buttery, with bold, savoury and beefy flavours complemented by a generous helping of acidity and a touch of warm golden spice.