Salers Cheese vs Selles-sur-Cher Cheese

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

What Is Salers Cheese?

Salers is a semi-hard pressed cheese from the Cantal department in France's Massif Central, made only between 15 April and 15 November. Wheels weigh about 40 kg (88 lb) and age in caves for three to forty-five months. It has held AOC status since 1961.

What Is Selles-sur-Cher Cheese?

Selles-sur-Cher is a goat milk cheese from Centre-Val de Loire, France, first made in the 19th century in the commune it is named for. It comes as a small charcoal-dusted cylinder of about 150 g, known for its grey-blue mould rind and lightly salty paste.

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

• Milk type: Salers Cheese (cow's milk), Selles-sur-Cher Cheese (Whole goat’s milk)
• Texture: Salers Cheese (Firm), Selles-sur-Cher Cheese (Fine and firm)
• Rind: Salers Cheese (Thick gray), Selles-sur-Cher Cheese (Ash-coated, light to dark ash)
• Aging: Salers Cheese (Minimum of three months, up to forty-five months), Selles-sur-Cher Cheese (Ten days minimum)
• Taste: Salers Cheese (Strong-tasting), Selles-sur-Cher Cheese (Fresh, hazelnut)

Side-by-Side Comparison

Taste Comparison: Does Salers Cheese Taste Like Selles-sur-Cher Cheese?

Salers Cheese reads as strong-tasting, while Selles-sur-Cher Cheese brings fresh, hazelnut character. More specifically, Salers Cheese shows plant and fruit with peppery and even smoky flavors, while Selles-sur-Cher Cheese leans toward chalky-white, homogenous, highlighted by rind. Aging plays into this as well. Salers Cheese at minimum of three months, up to forty-five months develops a different profile than Selles-sur-Cher Cheese at ten days minimum.

Can You Substitute Salers Cheese for Selles-sur-Cher Cheese?

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

Which Is Better, Salers 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 firm cheese, go with Salers Cheese. For a fine and firm profile, Selles-sur-Cher Cheese is the better fit. Flavor-wise, Salers Cheese suits recipes that want strong-tasting notes, while Selles-sur-Cher Cheese fits dishes calling for fresh, hazelnut.

Frequently Asked Questions

Is Salers Cheese the same as Selles-sur-Cher Cheese?

No, they're distinct cheeses. Salers Cheese is made from cow milk; Selles-sur-Cher Cheese uses goat. Aging also differs: Salers Cheese is typically aged minimum of three months, up to forty-five months, Selles-sur-Cher Cheese ten days minimum.

Is Salers Cheese similar to Selles-sur-Cher Cheese?

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

Can I substitute Salers Cheese for Selles-sur-Cher Cheese?

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

Does Salers Cheese taste like Selles-sur-Cher Cheese?

Salers Cheese reads as strong-tasting, while Selles-sur-Cher Cheese is fresh, hazelnut.

What is Salers Cheese made of?

Salers Cheese is made from cow milk (unpasteurized). It's typically aged minimum of three months, up to forty-five months. It originates in France.

What is Selles-sur-Cher Cheese made of?

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

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

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