- P. Jacquin
- Lactic fermentation ( small amount of traditional rennet permitted)
- 10 days-3 weeks
Selles-sur-Cher is a puck-shaped goat’s cheese made in a strictly delimited area within the departments of Loir-et-Cher and Indres-et-Loire in Western France. The cheese takes its name from the village of Selles-sur-Cher, which itself is named after the local river, the Cher. The AOC was awarded in 1986, although the cheese itself dates back to the nineteenth century.
The steely grey charcoal ash rind enrobes a pure white paste which is smooth and mild with a fondant texture. The flavour is tart and salty with a rich hazelnut aroma. Locals eat the rind, which gives the cheese a sharper, more pronounced flavour.
This is a cheese for the end of meal perhaps served alongside a small salad of mixed leaves with a few slices of green apple. Serve it with Sauvignon Blanc from the Loire, or even a light fruity Chinon or Bourgeuil.