[1] It is circular in shape, formed in rounds weighing around 40 kilograms (88 lb).

[1] Salers de Buron Traditional is only made in stone huts (called burons in the Auvergne)[2] in the summer months with milk exclusively from the Salers cow.

Salers came to prominence when the Maréchal de Senneterre served it at the table of Louis XIV of France.

[1] 1,112 tonnes were produced in 1998 (+15.1% since 1996); all was made in local farms from unpasteurized milk.

Salers is similar to Cantal cheese, which is produced from the same cows' milk when they are fed on hay during the remaining months of the year.