Slice a Selles-sur-Cher into eight pieces and serve them to complement an aperitif.
Try thinly sliced Selles-sur-Cher baked in the oven.
Perfect wine matches: Cheverny or Touraine


Selles-sur-Cher (PDO)
Made from raw and whole goat’s milk, this truncated round cheese has been around for centuries. 19th century records mention a lady farmer from Selles saying that her mother was making this cheese before her. Hand-ladled into moulds, it is covered with a dusting of ash and salt. Ready to eat after a ten days ripening period, its rind develops a bluish mould after a few weeks. Its robust goat’s cheese taste reveals undertones of hay from the Cher Valley, the most favourite goats’ meal !
Chavignol
Valençay
Selles-sur-Cher
Pouligny-St-Pierre
Sainte Maure de Touraine
Casciotta d’Urbino
Noord-Hollandse Edammer
Fromage de Herve|
EDITOR Graphic design : Françoise DOLL |
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• AOP depuis 1975
• 875 tons