Sunday, April 22, 2012


Selles-sur-Cher is the quintessential AOC-protected goat's milk cheese from the fields around the Loire River in central France. Immediately recognized by its dramatically dark, charcoal covering, this light dusting of ash on small discs attracts beneficial mold, protecting the subtle, gentle interior of the cheese. The tapered shaped molds are filled with a ladle, failure to break the curd helps to ensure all the finesse of the original paste. Maturing lasts ten days (minimum) to three weeks.

The rind ranges from black to dark blue with a pure white porcelain paste. Slightly goaty to the nose, the taste is sweet and nutty, with a touch of citrus. Primarily an after-dinner cheese best served with its terroir wines: a dry white, Touraine white or a light and fruity red. Presented in thin slices, it can also be served as an aperitif. It is important not to scrape the crust: it is what gives the cheese its special character. Very decorative, Selles-sur-Cher brings a fresh note to a cheese buffet.

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