Cheesemonger Selection

Selles-sur-Cher Le Pic

A little goat ready to munch

This popular cheese comes from a farm, owned by Corine and Philippe, established in a small village close to Selles-sur-Cher. Each spring, waters of the Cher river run over their lands, enriching the soil with nutriments, promoting growth of a quite aromatic flora. It is in this lovely scenery that 300 goats are grazing hay, herbs and cereals. Result: a French goat cheese with a delicate paste, melting, enveloped with a soft aroma of hazelnuts.

Selected by La fromagerie Hamel, this Selles-sur-Cher, noteworthy for its finesse, is one of the seven goat cheeses qualified A.O.C., appellation granted in 1970. Moulded with a ladle, Selles-sur-Cher is covered with ash made from pulverized wood coal mixed with salt.

“Selles-sur-Cher” comes from the Latin word “cella” which means “hermit cell”. At the beginning of the Christian era, saint Eusice decided to build a monastery in the easily flooded Cher’s plain. When waters would rise, surrounded by high plants, the monastery seemed to be in the heart of a cell, a “cella”.

Written History mentioned this cheese, for the first time, in 1887.