Auvergne · France
Salers.
Salers tastes like summer itself—grassy and herbaceous with floral undertones that shift between wild hay and cellar earth. Its semi-hard texture yields to the tooth with a gentle resistance, releasing waves of tangy complexity that linger on the palate, each bite revealing the terroir of high-altitude Auvergne meadows.
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The story
How it's made.
Why it tastes that way.
Salers is an exclusively farmhouse cheese produced only during the summer transhumance when Salers cows graze on high-altitude pastures.
It is considered a sub-type of Cantal but must be made in traditional wooden vats (gerles) from cows pastured in the mountains; the rare 'Salers Tradition' subtype additionally requires milk from the red Salers breed. Its AOC dates to 1961.
Production · spec
- Milk
- Cow · raw
- Family
- Hard
- Rind
- natural
- Age
- 3–18 mo
- Protected
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Salers's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Salers.
26 pairings across 8 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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