Salers cheese

Salers (French pronunciation: [salɛʁ]) is a French semi-hard cheese originating from Salers, department of Cantal, in the volcanic mountains of the Massif Central, Auvergne, central France. It is a pressed, uncooked cheese, sometimes made from Salers cow's milk (it's then called "Tradition Salers"), between 15 April and 15 November. It is circular in shape, formed in rounds weighing around 40 kilograms (88 lb). The cheese is aged in caves at temperatures ranging from 6–12 °C (43–54 °F) for a minimum of 3 months, and up to 45 months.

Salers de Buron Traditional is only made in stone huts (called burons in the Cantal) in the summer months with milk exclusively from the Salers cow. It must also be made in the traditional wooden gerle.