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.
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.
Selles-sur-Cher was developed in the 1800s and received its French AOC in April 1975.
Selles-sur-Cher is named after the town of Selles-sur-Cher.