Goats with an ash coat…
Selles-sur-Cher is a village located at the crossroads of Touraine, Berry and Sologne.
With a very old reputation, Selles-sur-Cher cheese has retained its artisanal tradition, which has also earned it an AOC since 1975, one of the first.
Her thick disc shape with beveled edges is its trademark. Once harvested, the raw milk is curdled but not broken. It is ladle-moulded in very low-cut tapered moulds, which gives the discs a beveled shape. It is then salted with salt enriched with charcoal powder - which gives it a slightly bluish ashy tint - and then matured for 3 weeks (20 days). Its downy crust bears superficial mold and often takes on a wrinkled appearance or has small craters. Its very white paste contrasts with it. A little firm at first, it reveals great finesse in taste, quite lactic, slightly acid. As for its compact texture, it is quickly melting and soft, very delicate. Selles-sur-Cher weighs 150 g and contains 25% fat.
It is in summer and autumn that it is at its best.
