Salers PDO cheese is subject to regular sensory analyzes by tasting panels that evaluate the entire production once or twice a year. This expert jury analyzes samples of each cheese on the basis of its texture, rind, and taste. In the ripening cellar, the fourmes are also subject to a technical grading of their organoleptic qualities evaluating how they affect the senses. Carried out by a representative of the CIF (Interprofessional Committee for Cantal Cheeses), this evaluation serves as a benchmark of the cheese quality for the producers.