Salers is a traditional French semi-hard cheese from the Auvergne region made from unpasteurized cow's milk, typically from cows grazing on mountain pastures between April 15 and November 15. It is a pressed, uncooked cheese that is aged in caves and can have a range of flavors including nutty, creamy, and herbaceous aroma with notes of grass and hay. Its taste is often described as savory with a strong, raw-onion bite.