The Selles-sur-Cher PDO is a soft-paste cheese made of raw and whole goat's milk coming from breeds located in the pastures of Sologne.
The milk used for the production, whole and non-homogenized, is coagulated through the addition of a small amount of rennet. The cheese is obtained through the curd put into moulds which is removed directly without being broken and without pressing. Once the spontaneous dripping has ended, the cheeses are salted and covered with charcoal mixed with salt. After salting, the cheeses are stored to ripen for a period going from minimum 10 days to maximum three weeks.
Appearance and Flavour
Selles-sur-Cher PDO has the shape of a small cone, truncated disc of 8-9 cm of diameter and 2-3 cm of height. It weighs about 150 gr. The rind is flowered with grey-bluish moulds and has a smooth and homogeneous paste, velvety and fondant. It has a characteristic flavour of goat's milk, sweet, with a walnut aftertaste.
The production area of Selles-sur-Cher PDO covers 14 municipal areas located at the frontier between the departments of Loir-et-Cher, Indre and Cher, in the region of Centre.
Selles-sur-Cher PDO originates for family consumption, whilst its name comes from the city of Selles-sur-Cher, the most important centre of gathering and marketing. Its production was highly developed during the 19th century.
Selles-sur-Cher PDO can be conserved wrapped in its package and stored in the least cold compartment of the refrigerator. Before eating it, it is suggested to leave it rest at room temperature for about half an hour. Selles-sur-Cher PDO can be served at the end of a meal with wines from the region of production as, for example, a dry white wine like the Touraine blanc or a light and fruity red wine like Chinon or Bourgueil. However, it can be tasted also as aperitif, cut in thin slices. It must be eaten with the rind, without grating it away or removing it, as just the rind gives it its characteristic flavour.
The product is sold as Selles-sur-Cher PDO. It is marketed whole.
The greyish colour of the rind of Selles-sur-Cher PDO is due to charcoal, which controls the humidity of the cheese surface and obstacle drying and, in addition, is a very good starting point for the development of moulds.