In 1955, Saint-Bonnet attached the name Salers to its name, to show that it belonged to the northern Cantal region. Here, history merges with that of the Salers breed. A native of the commune, agronomist Ernest Tyssandier d'Escous (1813-1889) established the criteria for the local mahogany-coated cow. Today, breeders remain proud of their animals, whose marbled meat is appreciated on the finest tables, while their genetics are exported worldwide. Saint-Bonnet-de-Salers also boasts a long-standing cheese-making tradition, with a dairy cooperative producing Cantal and a number of farmers producing Salers cheese.

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