Selles-sur-Cher

Selles-sur-Cher

150g
€7,80
€7,80
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Selles-sur-Cher
  • Selles-sur-Cher
Selles-sur-Cher

France · Berry

Selles-sur-Cher

€7,80
€7,80

The steely grey charcoal ash rind encases a pure white paste which is smooth and mild with a fondant texture. The flavour is tart and salty with a rich hazelnut aroma. 
ProducerP. Jacquin TypeSoft RennetTraditional RegionBerry MilkRaw Goat RindAsh
Weight

Cheese guide

Choose the wedge that matches your moment.

  • 160g: serves 2–3, a cheese board pairing.
  • 320g: serves 4–6, a starter or shared plate.
  • Whole (1.2kg): serves 12–16, a centrepiece for entertaining.

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Description

Selles-sur-Cher

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. Locals eat the rind, which gives the cheese a much sharper, more pronounced flavour. We love this classic Loire goat’s cheese with a Touraine Sauvignon or even a white Burgundy for a bit of contrast.
Serving & Storage
Ingredients & Allergens

Raw Goats MILK, salt, starters, animal rennet, vegetable ash Energy (kJ/ kcal) 1166/281 Fat (g) 25 of which saturated (g) 13g Carbohydrates (g) 1. 7 of which sugar (g) 0g Proteins (g) 19g Salt (g) 1. 6g

For allergens, see ingredients in bold.
Recipes

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Hand-Curated by Our Cheesemongers

Pairs Beautifully With

Personal recommendations from our team: pairings we've tasted, tested, and genuinely love.
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P. Jacquin

Meet Our Producers

P. Jacquin

Loire, France

Fromagerie P. Jacquin & Fils is a family-run cheese producer and affineur based in La Vernelle in France’s Centre-Val de Loire region. Established in 1947, the company has remained in family ownership across four generations and specialises in traditional goat’s cheeses from the Loire Valley. Its range includes key regional AOP varieties such as Selles-sur-Cher, Sainte-Maure de Touraine, Valençay, Pouligny-Saint-Pierre, and Crottin de Chavignol. Working closely with local dairy farms within the surrounding region, Jacquin oversees the full production process, from milk collection and curdling through to moulding, maturation, and packaging.

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