The strong, unique flavor of Salers comes from the wildflowers and grasses the cows graze on all summer long. Try it melted on bread or in fondue and enjoy Salers with a bold red or well-balanced white wine.
Origin Auvergne, France
Production & Aging Uncooked and pressed, aged up to 18 months
Appearance Thick, gray rind and yellow paste
Taste & Texture Firm texture and a strong, complex flavor
Wine Pairing Suggestions Chardonnay, Grenache noir, Languedoc syrah
Similar Cheeses Cantal