Salers is a traditional, farmhouse, unpasteurised, semi-hard cheese originating from Salers in the Cantal mountains of the Massif Central, Auvergne, central France. It has a cylinder shape with a hard, brown, natural rind that becomes rough and crusty after a maturation period of up to 18 months. The aroma is meaty, and the rich yellow interior is redolent of wildflowers, including dandelions and fresh green grass. There is an overlying nutty taste and a strong, savoury, raw-onion bite. Salers must be made only from the milk of cows that graze on mountain pastures in the summer. Generally, Salers is compared to and confused with Cantal cheese.