Salers

1. History

Salers is one of the oldest Auvergnat cheeses, with a history over 2,000 years old, originating from the medieval village of Salers in Cantal at 930 meters altitude. Farmers used to take their cows to high mountain pastures in summer, settling in stone burons to make cheese from the rich milk. Though transhumance is less common today, summer grazing continues to preserve its exceptional quality.

2. Physical characteristics

Salers is an uncooked pressed curd cheese, made exclusively on farms with raw whole cow's milk, transformed immediately after milking without cooling. It comes in wheels of 35-45 kg, with a thick, downy natural rind, beige to grayish in color. Its texture is dense and firm, suited for a minimum 3-month aging.

3. Taste profile

Salers has a fruity, slightly nutty taste with intense aromas of undergrowth and fresh mountain grass. In the mouth, it is rich and creamy with good aromatic persistence and balanced acidity. Longer aging develops complex notes of nuts and straw.

4. Production zone and period

Produced in Cantal department, Sancy Massif (Puy-de-Dôme), parts of Haute-Loire and Corrèze, above 850m for Haute Montagne version. Manufacturing is limited to fresh grass period, May 1 to October 31 per AOP rules. Cows graze exclusively on these Massif Central terroirs.

5. Certification

Salers has AOC since 1961 (Salers Haute Montagne) and 1979 (Salers), then PDO since 1996, ensuring exclusive farm production with raw milk. These labels protect its ancestral know-how and unbreakable link to the Auvergne terroir. Only cheeses strictly meeting criteria receive the designation.