Raw Auvergne cheese with summer grass notes and a savory bite.
Salers AOP from the Auvergne: raw cow's milk, pressed and cave-aged, savory and grassy with a signature raw-onion bite. Order online.
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Salers AOP is a raw cow's milk cheese from the Auvergne, made only between April 15 and November 15 when the herds are up on the mountain pastures. It's one of the oldest recipes in France, and the AOP locks the whole picture in place, the breed, the pasture, the season, the press, the cave.
The paste is firm and dense, pressed and uncooked, breaking into clean slabs under the knife with a deep straw color from all that summer grass. On the palate it leads with savory, grassy, almost herbaceous notes, hay and wild herbs from the pasture, with a nutty undercurrent running through the middle. Then comes the calling card, a raw-onion bite on the back end that lingers and reminds you this is a real mountain cheese, not a quiet one.
This is a cheese that tastes like where it comes from. The seasonality is the whole point, every wheel is a snapshot of a specific summer on a specific hillside, and you can taste it.
Firm and dense under the knife, with a pressed paste that breaks in clean slabs rather than crumbles. There's enough moisture left that it doesn't shatter, but it's solidly on the hard side of semi-hard.
Big mountain-cheese flavor, leaning savory and grassy with that signature raw-onion bite on the back end. Not a quiet cheese, but the richness keeps it in balance.
The savory pull lingers well past the swallow, with a green, almost allium note that keeps reminding you it's still there. Long and a little wild.
Not a milky cheese on the front, the age and the pressing have dried most of that out. What's left is a faint buttery base under the heavier savory notes.
A steady nutty undercurrent runs through the paste, more toasted than sweet, sitting underneath the grassy top notes.
Real terroir cheese, hay, fresh grass, wild herbs from the summer pasture, and a cave-aged depth that reads as forest floor on the finish.
That raw-onion bite on the back of the palate is the calling card, more allium sharpness than chili heat, and it builds the longer it sits.
Natural rind
Natural rind, thick and rustic from the cave aging. Edible if you like the funkier, earthier end of things, but most people trim it.
Salers stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
The grassy, oniony bite of Salers wants a wine with some acid and earth of its own. Local Auvergne reds work because they grew up on the same hillsides, and a dry cider cuts the savory pull cleanly.
A sweet fruit or jam balances the raw-onion finish, and walnut bread picks up the nutty undertone in the paste. Mustard alongside is more traditional than it sounds.
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Hand-cut to order the day it ships. Packed cold for overnight delivery.
Taste it for yourself →Cold-ship 2-day overnight nationwide
