“Pain perdu” is customarily served as a dessert in France, but a savoury version can be served with a side salad. Dip slices of bread in a mixture of milk, beaten eggs and pepper. Place the bread in a buttered dish, sprinkle with grated Cantal and Salers cheeses and grill. If preferred, you can mix the cheese into the egg mixture before dipping the bread slices.
Perfect wine match: Côte Rôtie


Salers (PDO)
Salers is a name that refers to a village, a gentian-flavoured drink, a cow’s breed and a monumental cheese which could weigh up to 50 kg. Unlike the neighbouring Cantal, Salers can only be produced from May to October. When clearly marked ‘Tradition Salers’, the cheese is made exclusively from Salers cows’ milk, while ‘Salers-Salers’ denotes that milk from other breeds may have been used. Whatever the label, Salers remains exclusively a farm-made cheese.
Saint-Nectaire
Fourme d'Ambert
Cantal
Bleu d'Auvergne
Salers
Grana Padano
White Stilton Cheese / Blue Stilton Cheese
Noord-Hollandse Edammer|
EDITOR Graphic design : Françoise DOLL |
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• AOP depuis 1961
• 1,440 tons