Salers is a French semi-hard cheese originating from Salers, department of Cantal, in the volcanic mountains of the Massif Central, Auvergne, central France. It is a pressed, uncooked cheese, sometimes made from Salers cow's milk, between 15 April and 15 November. It is circular in shape, formed in rounds weighing around 40 kilograms (88 lb). The cheese is aged in caves at temperatures ranging from 6–12 °C (43–54 °F) for a minimum of 3 months, and up to 45 months.