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.