Salers cheese is cheese places from the municipality of the same name a Salers in France. The cheese is schnittfest, from cow raw milk is produced and matures up to the consumption at least three months. The cheese (fat in dry weight 45 per cent) tastes easily and has an harsh, erdiges flavour.

Salers cheese manufactured in the time of May until Septembers, thus only during the time, in which the cattle on the mountain pastures are. Originally the Salers cheese should be manufactured by Salers cows only with milk, but the farmers produce meanwhile also with milk of the Holstein cowcow Holstein cows. The CAN valley cheese differs to that extent from the Salers, it is manufactured in the winter period and thus hay as fodder basis has. The characteristic both cheese places consists of the fact that they are pressed twice in particularly forms intended for it.

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