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Salers

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description Salers Overview

Salers is a French pressed, uncooked cheese made from raw cow's milk in the Auvergne region and protected by an appellation of origin. Traditional production is seasonal, using milk from cows grazing on pasture between spring and autumn, and the cheese is matured in large cylindrical wheels. It develops a firm but supple texture and a pronounced flavor that can include herbal, earthy, fruity, and spicy notes as it ages.

help Salers FAQ

What kind of milk is used to make Salers cheese?

Traditional Salers is a French pressed, uncooked cheese made strictly from raw cow's milk. It is protected by an appellation of origin that dictates the cows must graze on specific pastures.

When is Salers cheese produced?

The production of this cheese is strictly seasonal, taking place only between spring and autumn. During this time, the Salers cows are feeding on fresh mountain grasses in the Auvergne region.

What does Salers cheese taste like?

Salers has a complex, robust flavor profile that is nutty, tangy, and intensely earthy due to the diverse flora the cows eat. The raw milk gives it a distinct terroir that changes slightly depending on the season.

What is the difference between Salers and Cantal cheese?

While both are traditional cheeses from the Auvergne region, Salers is made exclusively from the milk of Salers cows and only when they graze on summer pastures. Cantal can be made year-round and from the milk of different cow breeds.

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