Salers cheese has a firm, pressed, and uncooked texture with a fat content of at least 44%. Crumbly and grainy in appearance, it melts in the mouth. Its aromas reflect the grassland feed of the cows that produce the milk that constitutes it. They mix grassy tones of hay and a great diversity of flora with woody and more or less spicy flavors. They are linked to the microbiological richness of the gerles, the wooden containers traditionally used to collect the milk.