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Selles-sur-Cher is a semi-firm French cheese made from unpasteurized goat's milk.

The cheese is round and thick, with sides that slant upwards. It has a goaty smell and nutty flavour. The rind on it is covered in wood charcoal powder, which darkens in colour as it ages and mould sets in. Because some English speakers balk at the idea of eating charcoal powder, you will see it described in some places as "vegetable-matter" charcoal dust because in a broad sense, theoretically, you could call wood a vegetable. Despite the powder, the rind is edible though has a sharp taste. Inside, the cheese is firm and white.

The goat's milk is curdled when rennet. After the cheese is formed, it is let mature for a minimum of 10 days, though it's often aged 3 weeks or more.

Selles-sur-Cher cheese is made in the French départements of Cher, Indre and Loir-et-Cher.

History
Selles-sur-Cher was developed in the 1800s and received its French AOC in April 1975.

Language Notes
Selles-sur-Cher is named after town of Selles-sur-Cher.

Also called:

See Also:

Appellation of Controlled Origin

Other entries for: Goat's Milk Cheeses

Brousse du Rove, Capricorn Goat's Cheese, Chevre Noir, Chevrot Cheese, Gevrik Cheese, Goat's Milk Cheeses, Humboldt Fog Cheese, Pantysgawn Cheese, Pavé Blésois Cheese, Pavé de Chirac Cheese, Picodon de Chèvre, Selles-sur-Cher, St Tola Cheese

Other entries for:

Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese

Other entries for:

Dairy
Butterfat, Butter, Milk, Nondairy Topping