Along with Cantal, Saint-Nectaire, Fourme d'Ambert, and Bleu d'Auvergne, Salers is one of the five AOP cheeses in Auvergne. This designation establishes different criteria that shape its identity. Salers cheese is made with raw milk in wooden gerles on the farms of Cantal, Cézallier massif, and Monts Dore between April 15 and November 15. Its uncooked pressed texture is molded into cylindrical fourmes about 15.7 in high (40 cm) by 15.7 in diameter (40 cm), made with milk from cows fed exclusively on grass. After maturing for at least three months, the fourmes develop a thick golden rind and a firm and melting texture with flowery and spicy aromas.