Traditional Europe
Salers, Cantal, France
Traditional cheese from Salers, France
Salers cows are known for their richly flavored milk, but among producers, they are also known for being notoriously difficult to work with. Salers cows give only six liters of milk for every 50 produced by Prim’Holsteins – and will only release milk if their calf is standing near them.
Salers Tradition, as its name suggests, uses the traditional means of cheese production in the Auvergne. It can only be made from April 15 to November 15, ensuring that the cows graze on local volcanic pasture. It must be made in a chestnut wood cuve, and, perhaps most importantly, it can only be made with the milk of local Salers cattle.
"You can’t make a cheese called Salers with cows that aren’t Salers," says Charlotte Salat (last pic), a third-generation Salers producer. "At the end of the day, Salers Tradition is the real cheese from Cantal...there’s nothing harder," she continues. "The hardest AOP is Salers tradition."
Salers cows are known for their richly flavored milk, but among producers, they are also known for being notoriously difficult to work with. Salers cows give only six liters of milk for every 50 produced by Prim’Holsteins – and will only release milk if their calf is standing near them.
Salers Tradition, as its name suggests, uses the traditional means of cheese production in the Auvergne. It can only be made from April 15 to November 15, ensuring that the cows graze on local volcanic pasture. It must be made in a chestnut wood cuve, and, perhaps most importantly, it can only be made with the milk of local Salers cattle.
"You can’t make a cheese called Salers with cows that aren’t Salers," says Charlotte Salat (last pic), a third-generation Salers producer. "At the end of the day, Salers Tradition is the real cheese from Cantal...there’s nothing harder," she continues. "The hardest AOP is Salers tradition."
The Ludovisi Ares, an Antonine Roman marble sculpture of Mars, a 2nd-century copy of a late 4th-century BCE Greek original, associated with Scopas or Lysippus.
Authentic 16th century plague doctor mask, preserved over the years
This was the first design of the Plague Doctor’s mask. During medieval Europe, there were two main theories of how diseases were spread and contracted: the Four Humors theory, and the Miasma theory.
This mask was designed to fight against the Miasma theory. This theory of disease believed that people got sick from “bad air”, and so what this mask’s long nose was designed to do was the wearers would put pleasant smelling herbs and light then on fire to prevent Miasma from being inhaled by the wearer by “cleansing” the “bad air”.
📸 Deutsches Historisches Museum in Berlin
This was the first design of the Plague Doctor’s mask. During medieval Europe, there were two main theories of how diseases were spread and contracted: the Four Humors theory, and the Miasma theory.
This mask was designed to fight against the Miasma theory. This theory of disease believed that people got sick from “bad air”, and so what this mask’s long nose was designed to do was the wearers would put pleasant smelling herbs and light then on fire to prevent Miasma from being inhaled by the wearer by “cleansing” the “bad air”.
📸 Deutsches Historisches Museum in Berlin