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Salers is often compared to and confused with Cantal cheese. It is traditional, farmhouse, unpasteurised, hard cheese. It has a cylinder shape with hard, brown, natural rind that becomes rough and crusty with age. The aroma is very meaty, and the rich yellow interior is redolent of wild flowers, including dandelions, and fresh green grass. There is an overlying nutty taste and a strong, savory, raw-onion bite. Salers must be made only from the milk of cows that graze on mountain pastures in the summer.

In the Salers region mountains are covered with snow half the year which gives the summer grasses a special richness. Gentian and blueberry grow here. The cheese's crust is thick and has a gray colour. Its pâté is firm yellow and relatively hard. It is a strong cheese and can be matured up to 18 months.

  • Made from unpasteurized cow's milk
  • Country of origin: France
  • Region: Auvergne, Salers
  • Type: semi-hard
  • Colour: red
  • Flavour: fruity, spicy
  • Vegetarian: no
  • Producers: Bonal family

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Top photos from Twitter

Oct 13, 2014
It´s indeed important to use the appropriate tools when making cheese: la gerle en bois for the Salers is a good ex.
Sep 29, 2014
It's high time we try a fourme du Salers tonight: a powerful semi-hard cow's milk cheese with a grayish-brown rind.
May 22, 2014
Tender mushroom, balance a french salers cheese... Nom!!!
Aug 06, 2013
Salers fermier....a traditional dordogne cheese I bought in the market at Chalais..blows your head off :)
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