Selles-sur-Cher
Made on farms in Sologne since the 19th century, Selles-sur-Cher is recognisable by its black rind. It comes from a mix of salt and wood ash, which protects the cheese and helps it ripen. The rind is eaten: it is part of the flavour.
- Milk: Goat
- Family: Goat’s cheese
- Origin: Centre-Val de Loire, France
- Best season: April – September
Ripening
Ripened for at least 10 days, often 3 to 4 weeks.
What to serve it with
A spring salad with radishes