Saint-Nectaire Cheese vs Selles-sur-Cher Cheese

Q: Is Saint-Nectaire Cheese the same as Selles-sur-Cher Cheese?

No. Saint-Nectaire Cheese and Selles-sur-Cher Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Saint-Nectaire Cheese for Selles-sur-Cher Cheese?

In most recipes you can swap Saint-Nectaire Cheese for Selles-sur-Cher Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Saint-Nectaire Cheese or Selles-sur-Cher Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Saint-Nectaire Cheese

Selles-sur-Cher Cheese

Saint-Nectaire Cheese is a soft and tender cow-milk cheese from France, while Selles-sur-Cher Cheese is fine and firm and made from goat milk, originating in France.

What Is Saint-Nectaire Cheese?

Saint-Nectaire is a semi-soft, washed-rind cheese from the volcanic region in the Auvergne-Rhône-Alpes of France. Made from cow's milk, it has a creamy, supple texture with earthy notes and hints of nuts and mushrooms. Saint-Nectaire is typically aged for at least six weeks, during which it develops a distinctive orange-pink rind.

What Is Selles-sur-Cher Cheese?

Selles-sur-Cher is a French goat cheese from the Centre-Val de Loire region. It features a distinctive ash-covered rind and a firm yet creamy texture. The cheese has a subtle nutty flavor with a hint of tanginess. As it matures, the flavor intensifies, becoming more pronounced and slightly salty.

What's the Difference Between Saint-Nectaire Cheese and Selles-sur-Cher Cheese?

Milk type: Saint-Nectaire Cheese (Cow’s milk (Holstein, Montbéliarde, sometimes Salers)), Selles-sur-Cher Cheese (Whole goat’s milk)
Texture: Saint-Nectaire Cheese (Soft and tender), Selles-sur-Cher Cheese (Fine and firm)
Rind: Saint-Nectaire Cheese (Washed-rind), Selles-sur-Cher Cheese (Ash-coated, light to dark ash)
Aging: Saint-Nectaire Cheese (At least twenty-eight days), Selles-sur-Cher Cheese (Ten days minimum)
Taste: Saint-Nectaire Cheese (Delicate hazelnut), Selles-sur-Cher Cheese (Fresh, hazelnut)

Side-by-Side Comparison

	Saint-Nectaire Cheese	Selles-sur-Cher Cheese
Country of Origin	France	France
Specific Origin	Massif Du Sancy, Auvergne	Sologne, North-Central France
Milk Type	Cow’s milk (Holstein, Montbéliarde, sometimes Salers)	Whole goat’s milk
Milk Treatment	Raw for fermier, pasteurized for laitier	—
Texture	Soft and tender	Fine and firm
Rind	Washed-rind	Ash-coated, light to dark ash
Aging	At least twenty-eight days	Ten days minimum
Taste	Delicate hazelnut	Fresh, hazelnut

Taste Comparison: Does Saint-Nectaire Cheese Taste Like Selles-sur-Cher Cheese?

Saint-Nectaire Cheese reads as delicate hazelnut, while Selles-sur-Cher Cheese brings fresh, hazelnut character. On the nose, Saint-Nectaire Cheese offers grassy, contrasted with Selles-sur-Cher Cheese's fresh goat, mushroom hints. More specifically, Saint-Nectaire Cheese shows nutty, while Selles-sur-Cher Cheese leans toward chalky-white, homogenous, highlighted by rind. Aging plays into this as well. Saint-Nectaire Cheese at at least twenty-eight days develops a different profile than Selles-sur-Cher Cheese at ten days minimum.

Can You Substitute Saint-Nectaire Cheese for Selles-sur-Cher Cheese?

Saint-Nectaire Cheese can stand in for Selles-sur-Cher Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft and tender bite and body where the recipe calls for fine and firm. Flavor-wise, Saint-Nectaire Cheese reads as delicate hazelnut while Selles-sur-Cher Cheese brings fresh, hazelnut notes.

Which Is Better, Saint-Nectaire Cheese or Selles-sur-Cher Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft and tender cheese, go with Saint-Nectaire Cheese. For a fine and firm profile, Selles-sur-Cher Cheese is the better fit. Flavor-wise, Saint-Nectaire Cheese suits recipes that want delicate hazelnut notes, while Selles-sur-Cher Cheese fits dishes calling for fresh, hazelnut.

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Frequently Asked Questions

Is Saint-Nectaire Cheese the same as Selles-sur-Cher Cheese?

No, they're distinct cheeses. Saint-Nectaire Cheese is made from cow milk; Selles-sur-Cher Cheese uses goat. Aging also differs: Saint-Nectaire Cheese is typically aged at least twenty-eight days, Selles-sur-Cher Cheese ten days minimum.

Is Saint-Nectaire Cheese similar to Selles-sur-Cher Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Saint-Nectaire Cheese for Selles-sur-Cher Cheese?

You can, but expect a shift in richness and milk character.

Does Saint-Nectaire Cheese taste like Selles-sur-Cher Cheese?

Saint-Nectaire Cheese reads as delicate hazelnut, while Selles-sur-Cher Cheese is fresh, hazelnut. Aromas also diverge. Saint-Nectaire Cheese leans grassy, and Selles-sur-Cher Cheese is closer to fresh goat, mushroom hints.

What is Saint-Nectaire Cheese made of?

Saint-Nectaire Cheese is made from cow milk (raw for fermier, pasteurized for laitier). It's typically aged at least twenty-eight days. It originates in France.

What is Selles-sur-Cher Cheese made of?

Selles-sur-Cher Cheese is made from goat milk, using small amount rennet. It's typically aged ten days minimum. It originates in France.

Which should I choose, Saint-Nectaire Cheese or Selles-sur-Cher Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Saint-Nectaire Cheese is soft and tender, while Selles-sur-Cher Cheese is fine and firm.