For me, the Salers cow has the most character of all. With a wooly, deep red brown coat, this breed is at home in the mountains of Auvergne. The Salers is a dual-purpose breed. Its rich milk is used to make fragrant cheddar-like cheeses of the same name, as well as Cantal, blue de Auvergne, fourme d'Ambert, and St.-Nectaire. These all just happen to be among the very best cheeses in France. The Salers is furnished with huge wide-spreading horns which enable her to defend herself against attack in her mountain stronghold.