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Home » Dairy » Cheese » Goat’s Milk Cheeses » Selles-sur-Cher

Selles-sur-Cher

Selles-sur-Cher Cheese

Selles-sur-Cher Cheese. Art Studio Images / Canva Pro

Selles-sur-Cher is a semi-firm French cheese made from raw goat’s milk.

The cheese is firm and white with a goaty smell and nutty flavour.

It is round and thick, with sides that slant upwards. The rind on it is covered in wood charcoal powder which darkens in colour as it ages and mould sets in. Because some English speakers balk at the idea of eating charcoal powder, you will see it described in some places as “vegetable-matter” charcoal dust because in a broad sense, theoretically, you could call wood a vegetable. Despite the powder, the rind is edible though has a sharp taste.

Production

The goat’s milk is curdled with rennet. After the cheese is formed, it is let mature for a minimum of 10 days, though it is often aged three weeks or more.

Selles-sur-Cher cheese is made in the French départements of Cher, Indre and Loir-et-Cher.

History Notes

Selles-sur-Cher was developed in the 1800s and received its French AOC in April 1975.

Language Notes

Selles-sur-Cher is named after the town of Selles-sur-Cher.

Other names

French: Fromage Selles-sur-Cher

This page first published: Jul 29, 2004 · Updated: May 4, 2022.

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Tagged With: Appellation of Controlled Origin, French Cheeses, Goat's Milk Cheeses

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