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| Selles-sur-cher |
I love this subject, but more importantly, I love doing the research on this subject. Sometimes, it can be a bit grueling, tasting all that amazing cheese and all, but I sacrifice myself for the knowledge and for the possibility of sharing that with you.
This month’s cheese is Selles-sur-cher; another unpasteurized goat cheese, which is timely for the season. Most goat cheeses are at their peak in spring and summer, and some fresh varieties (think softer, younger cheeses) are only available for short amounts of time. Selles-sur-cher is available year around due to industrial production, but if artisanal, it has limited availability.
The first notable characteristic about this cheese is its rind, which is bluish-black and is a fine mixture of ash and salt. A thin layer of mold forms on this which is not to be removed when eaten. The rind is responsible for the cheese’s lightly salty and smoky taste. The white interior is mild, firm, and slightly nutty. Overall, this is a creamy dry cheese, but it is considerable light.
Selles-sur-cher is produced in the Centre region of France in the community of Selles-sur-cher. Selles-sur-cher is a mid-sized town of approximately 4,500 inhabitants and is located about 115 miles southwest of Paris. The town is also known for its historic château and its abbey (Notre-Dame-la-Blanche) which was constructed in the 12th Century.
The origin of the cheese is humble. It started out as farmed produced for family consumption, but it grew in development during the 19th Century. In 1986, it was declared AOC (appellation d'origine contrôlée) and later gained the title AOP (appellation d'origine protégée) in 1996 making Selles-sur-cher a cheese controlled by its conditions of production and its geographic origins.
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Château at Selles-sur-cher
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