Group · Dairy
Salers
Salers is an exclusively farmhouse cheese from the Auvergne, made with raw milk between 15 April and 15 November, when the cows are out on grass. This AOP rule is unique in France: there is no dairy-made salers and no winter salers.
On the nutrition side: 388 kcal per 100 g, with 31.4 g of fat, of which 20 g saturated, and 25.4 g of protein. It provides 680 mg of calcium, 480 mg of phosphorus and 320 µg of vitamin A per 100 g. Like its cousin cantal, it is salty: 2.19 g per 100 g.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 388 kcal |
| Kilojoules | 1610 kJ |
| Protein | 25,4 g |
| Fat | 31,4 g |
Micronutrients per 100 g
All measured nutrients, ranked by share of the daily reference intake.
- Calcium680 mg85 %
- Vitamin B121,86 µg74 %
- Phosphorus480 mg69 %
- Vitamin A320 µg40 %
- Zinc2,9 mg29 %
- Vitamin B20,37 mg26 %
- Vitamin B937,5 µg19 %
- Omega-3 ALA0,18 g9 %
See the other 12 nutrients
- Magnesium25 mg7 %
- Vitamin D0,31 µg6 %
- Vitamin E0,72 mg6 %
- Vitamin B10,06 mg6 %
- Vitamin B60,08 mg6 %
- Vitamin B50,31 mg5 %
- Potassium96 mg5 %
- Omega-6 LA0,48 g5 %
- Copper0,03 mg3 %
- Vitamin K12,03 µg3 %
- Manganese0,02 mg1 %
- Iron0,11 mg1 %
Anses Ciqual 2025. Source: Anses, 2025, Ciqual food composition table
Tips
You can see the grass in the numbers. 320 µg of vitamin A per 100 g is a high value for a pressed cheese: the carotenoids in fresh grass pass into the milk, then into the cheese. This is also what gives the paste its deep ivory colour.
A 30 g portion is 116 kcal. That is a sensible amount on a cheeseboard. Its strong character helps you stick to it: you do not nibble salers the way you nibble a mild cheese.
680 mg of calcium. One portion covers a quarter of the reference intake. The pressed cheeses of the Auvergne and Savoie make up the group with the most calcium in the whole database.
The salt calls for care. 2.19 g per 100 g. If a meal already includes cured meats or bread, it is better to go lighter elsewhere.
Raw milk and farmhouse, without exception. Not recommended for pregnant women or people with weakened immune systems. On the plus side, its variation from one farm and one season to the next makes it a cheese you rediscover with every purchase.