This popular goat’s cheese has been AOC (appellation d’origine controlee) protected by France since 1975 to maintain its traditional artisan methods of production. About 1.3 litres of milk are needed to make a single Selles-Sur-Cher; it is then coated with ash on which a bluish-grey mold develops.
It has a firm texture but melts in the mouth. The taste is a combination of sour, salty, and sweet. The locals eat the rind because they believe it gives the true taste.
Pair up Selles-Sur-Cher with dry whites and roses of Blesois, or light and fruity reds of Touraine, such as Chinon and Bourgeuil.
Ilir Pristine is the co-owner of The Cheese Boutique in Toronto. cheeseboutique.com