Selles-sur-Cher“Goat and Ewe” cheeses
Selles-sur-Cher is an ash-coated cheese made with whole goat’s milk. It gained its registered designation of origin (AOC) in 1975 and a protected designation of origin (AOP) in 1996. It can be recognized by its natural rind that has been blackened by charcoal to improve its maturity. The maturation period lasts for at least ten days.
This cheese used to be produced for family consumption. Its development dates back to the 19th century, when it was named for Selles-sur-Cher, its principal center of gathering and commercialization.
Thin, ashy rind of a powdery gray color; bright white, dense and slightly moist paste when the cheese is still young.
Health & nutrition
Flavours & sensory qualities
The paste has a very fine texture that melts in the mouth; its flavor is mildly, pleasantly tangy with a hint of hazelnut, cream and a goaty taste that intensifies when the cheese is matured for a long time.