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.
Rate this cheese
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.
Counter listings for Salers are being verified. Check back soon.
Verified counter listings coming soon. Our team updates listings monthly.
