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Selles-sur-Cher Cheese
Myrabella, CC BY-SA 3.0, via Wikimedia Commons
About 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.
Key Facts
| Country of Origin | France |
| Specific Origin | Sologne, north-central France |
| Protection | PDO (1996), PDO (1975) |
| Milk Type | Whole goat’s milk |
| Rind | Ash-coated, light to dark ash |
| Texture | Fine and firm |
| Flavor | Fresh, hazelnut |
| Aroma | Fresh goat, mushroom hints |
| Colors | Light to dark ash |
| Forms | Cylindrical, 4 inches diameter, 1–1.5 inches thick |
| Age | Ten days minimum |
| Rennet Type | Small amount |
What is Selles-sur-Cher Cheese?
Selles-sur-Cher is a soft cheese made from whole goat’s milk, originating from the Sologne region of north-central France. It has held PDO status since 1975. This cheese is characterized by its distinctive cylindrical shape, measuring about 4 inches (10 centimeters) in diameter and 1–1.5 inches (2–3 centimeters) thick. The rind is coated with vegetable carbon ash, giving it a light to dark ash color. The texture is fine and firm, with a chalky-white interior and a unique fresh taste that is enhanced by the rind, which should be consumed along with the cheese. Approximately 500 tons of Selles-sur-Cher are produced annually.
Production Region
The cheese is named after the commune of Selles-sur-Cher in the Loir-et-Cher department, which is located between the Sologne, Touraine, and Berry regions. The region is characterized by poor soil, making it ideal for goat farming. The sandy and sandy-clay soils of western Sologne and the Cher Valley, combined with the regional climate, create a unique fodder system based on hay production. This special feed, along with traditional cheese-making techniques, contributes to the distinctive characteristics of Selles-sur-Cher cheese.
Production Process
Selles-sur-Cher is made from whole goat’s milk with a small amount of rennet added. The curds are placed in cylindrical molds and left to drain for twenty-four hours. After draining, the cheeses are removed from the molds, salted, and coated with a mixture of vegetable carbon and salt, which aids in the maturing process. The cheese is matured for a minimum of ten days in a cool, humid, and well-aired environment, allowing a light blue mold to develop on the rind. The result is a soft, white cheese with a fine texture, a hazelnut flavor, and a slight goat scent that evolves to hints of mushroom and goat as it matures.
Tasting and Pairing
Selles-sur-Cher is excellent on any cheese platter and can also be enjoyed in thin slices with an aperitif or used in various recipes. It pairs well with a freshly baked baguette or granary bread and wines from the same terroir, both white and red, such as Cheverny red or Chenin de Touraine from the Loire Valley. For the best experience, Selles-sur-Cher should be eaten at room temperature with its rind intact to fully appreciate its flavors and aromas.
Production
Selles-sur-Cher is produced from unpasteurized milk, with around 1.3 liters of milk used to make a single 150-gram cheese. The milk is soured with a ferment and heated to around 20°C (68°F). A small amount of rennet is added and left for 24 hours. The curd is then ladled directly into molds with tiny holes to allow the whey to drain naturally. The cheese is left in a cool, ventilated room at 80% humidity for 10 to 30 days, during which time it dries and develops its characteristic mold-covered exterior. The initial coating of charcoal encourages mold formation.
