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.
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To create this delight, simply mix cheese to the soft flesh of the avocados. Whip. Perfume with mustard and salt. Drop the mousse on the endive petals. Decorate with eatable flowers. Enjoy with dry white wine.