Traditional sliceable cheese from the Cantal county (Auvergne), which is hand made from the raw milk of Salers cows
One of the oldest cheeses in France
Light yellow, compact interior with a hard, gray to golden brown natural rind
Fat content: 45 % fat, dry weight
Taste: tart, tenderly sour, similar to hazelnuts, becoming more piquant and distinctive with increasing ripeness
Ripening time: at least 3 months
