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.

recipes featuring salers

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