Uncooked soft cheese made exclusively on the farm from whole cow's milk; cylindrical, weighing 35 to 50 kg.

Geographical area: Cantal département and 41 communes in the neighbouring départements.

Salers has been known since the High Middle Ages. Its national renown was confirmed by recognition of the designation of origin in 1961.

The cheese is made on the farm from raw milk that is used immediately after milking and renneted. It is ripened for at least three months after the manufacture date. Salers is made only when the cows are out to pasture (from 1st May to 31 October). This enhances the influence of the particular vegetation of Cantal's volcanic soils on the milk. Salers's distinctiveness is further enhanced