The flavours you pick up from this cheese are thanks to the goats’ diet: the valley hay they eat gives Selles Sur Cher such a strong flavour. The flavour’s also due to the spraying of charcoal powder mixed with salt on the cheese. As it matures, the rind develops a blue mould that adds to the strong goaty taste.
Such a strong cheese needs a fresh and light wine. We recommend a rosé, like the increasingly popular Domaine de Triennes. Its fruity flavours and aromas are a great balance for a powerful goat’s cheese.
About the producer
Produced in a protected area spanning varies counties of Western France, Selles sur Cher is a wholly made from goat’s milk. The climate gives it a unique taste and aroma, and it’s matured for a minimum of ten days (and up to three weeks). The salting and ashing that creates the distinctive rind is thanks to the cheese-maker’s expertise, with methods thought to date back to the 12th century.
How to enjoy
For a strong cheese with an even stronger, edible rind, we like to keep things simple. A slightly melting texture goes well with a sweet cracker, letting the cheese melt in your mouth first for a real flavour-kick.