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Selles-sur-Cher is a goat's milk cheese from the Loire Valley in France. It is named after the commune of Selles-sur-Cher in the Loir-et-Cher region. The cheese is coated with vegetable ash and salt, which helps develop its rind. The mould is encouraged by an initial coating of charcoal. The cheese is then left in a cool, ventilated room at 80% humidity for between 10 and 30 days. In this paragraph, we will explore the process of making Selles-sur-Cher cheese in more detail.
| Characteristics | Values |
|---|---|
| Type of milk | Goat's milk |
| Region | Loire Valley, France |
| Coating | Vegetable ash, salt, charcoal, burned grape vine ash |
| Rind | Thin, blue-grey, bloomy |
| Texture | Semi-soft, creamy, slightly elastic, fluffy |
| Flavour | Nutty, tangy, lactic, citrus-like, mineral, grassy, earthy |
| Colour | Blue and white |
| Storage temperature | Cool room at 80% humidity |
| Storage duration | 10-30 days |
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What You'll Learn
Pasteurized goat's milk from France's Loire Valley
The cheese is then left in a cool, ventilated room at 80% humidity for 10-30 days, during which time it dries as mould forms on its exterior. The mould is encouraged by an initial coating of charcoal or vegetable ash, which gives the cheese its characteristic blue-grey appearance. The ash helps to balance the acidity levels on the cheese, encouraging the mould to grow and the rind to form.
When the cheese is still fresh, wheels are dusted with burned grape vine ash, or clippings from Loire Valley vineyards, to help develop the rind. The rind is thin and cohesive, cloaking a tiny, oozing cream line atop a fluffy paste with the texture of damp clay. The interior paste is snowy white and its flavour bright and citrus-like when young, with a hint of minerals, grass and hay. The cheese has a slightly elastic interior, offering nutty flavours that melt in the mouth, accompanied by a lactic, tangy aftertaste.
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Curd ladled into moulds
Selles-sur-Cher is a goat's milk cheese that takes its name from the commune of Selles-sur-Cher in the Loir-et-Cher region of France's Loire Valley.
Once the milk has been soured and heated to around 20°C (68°F), a small amount of rennet is added and left for 24 hours. Unlike most other types of cheese, the curd is then ladled directly into its mould. The mould contains tiny holes for the whey to run off naturally.
The moulds are then left in a cool, ventilated room at 80% humidity for between 10 and 30 days. During this time, the cheese dries as mould forms on its exterior. An initial coating of charcoal encourages the formation of its characteristic mould.
The rind of the matured cheese is thin and cohesive, cloaking a tiny, oozing cream line atop a fluffy paste with the texture of damp clay. The interior of the cheese is slightly elastic, with a bright and citrus-like flavour when young, and nutty, mineral flavours that melt in the mouth.
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Coated with vegetable ash and salt
Selles-sur-Cher is a goat's milk cheese from the Loire Valley in France. It takes its name from the commune of Selles-sur-Cher in the Loir-et-Cher region. The cheese is coated with vegetable ash and salt, which helps develop its rind. The rind is thin and cohesive, cloaking a tiny, oozing cream line atop a fluffy paste with the texture of damp clay. The ash balances the acidity levels in the cheese, encouraging the mould to grow and the rind to form.
The mould on the rind is called penicillium album, and it tastes of nuts and mushrooms. The blue-grey colour of the mould is supposed to be there, encouraged by the vegetable ash coating. The ash is tasteless, but it helps to develop the mould and rind, and also to balance the acidity levels in the cheese.
Traditionally, wheels of Selles-sur-Cher were dusted with burned grape vine ash to help develop the mould. This was done when the cheese was still fresh, using burned grape vine clippings from Loire Valley vineyards. Today, some wheels arrive already ashed, but some cheesemakers prefer to ash the unripened wheels themselves to better control the process and create a more consistent cheese.
The cheese has a mildly earthy flavour, with notes of freshly mowed grass and a tangy, lactic aftertaste. It pairs well with dry white wine, honey, and Rustic Bakery Meyer Lemon Shortbread cookies.
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Humidity-controlled maturation in caves
Selles-sur-Cher cheese is a goat's milk cheese from the Loire Valley in France. It is named after the commune of Selles-sur-Cher in the Loir-et-Cher region. The cheese is coated with vegetable ash and salt, which helps to develop its rind and balance its acidity, encouraging the growth of mould and rind formation. This process is done in humidity-controlled maturation caves, where the cheese is left to age.
The maturation caves provide the ideal environment for the development of Selles-sur-Cher's characteristic mould and rind. The humidity levels in these caves are carefully maintained to ensure the proper drying of the cheese and the formation of the mould. While the exact humidity range in the maturation caves is not publicly available, it is essential to strike a balance between too much and too little moisture.
Excess humidity can lead to the development of unwanted mould, as seen in some cases where the cheese exhibits blue or white fluffy mould patches. On the other hand, insufficient humidity can hinder the mould formation process, resulting in a less-than-ideal texture and flavour profile. Therefore, cheese makers must carefully monitor the humidity levels to ensure they fall within the optimal range for Selles-sur-Cher maturation.
The maturation process in the humidity-controlled caves takes place over several weeks. During this time, the cheese dries as the mould forms on its exterior. The initial coating of charcoal or vegetable ash encourages the formation of the characteristic mould. The specific duration of the maturation process can vary, but it typically falls within a range of 10 to 30 days.
The humidity-controlled maturation caves play a crucial role in the development of Selles-sur-Cher cheese's distinctive flavour and texture. The combination of controlled humidity, mould, and rind formation results in a slightly elastic interior with nutty flavours and a tangy aftertaste. This process transforms the young, fresh cheese into a mature product with a unique set of sensory attributes.
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Flavour notes and pairings
Selles-sur-Cher is a goat's milk cheese from the Loire Valley in France. It has a distinctive flavour profile and is known for its tangy, nutty, and mineral notes. The cheese is coated with vegetable ash and salt, which contributes to its unique flavour and encourages the formation of a mouldy rind.
The flavour of Selles-sur-Cher can be described as a combination of bright, citrus-like, and lactic notes with hints of minerals, grass, and hay. The rind has a mineral flavour, while the centre is briny and tangy with notes of freshly mowed grass. The interior of the cheese has a slightly elastic texture, offering nutty flavours with a lactic, tangy aftertaste.
When it comes to pairings, Selles-sur-Cher goes well with dry white wine, such as Sauvignon Blanc or Chinon. It can also be paired with honey and fruity wines to balance its tangy and nutty flavours. For a more unique pairing, consider Rustic Bakery Meyer Lemon Shortbread cookies or a spoonful of Red Bee Honey in a Jar.
The cheese's mouldy rind, typically blue-grey in colour, is formed due to the coating of vegetable ash and salt. This rind is safe to eat and adds to the overall flavour experience of the cheese. The mould is a type of penicillium, specifically penicillium album, which has a nutty and mushroomy flavour.
Selles-sur-Cher is a versatile cheese that can be enjoyed on its own or as part of a cheese board. Its tangy and nutty flavours make it a standout choice, and its pairing options include wines, honey, and even certain types of cookies.
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Frequently asked questions
Selles-sur-Cher is a goat's milk cheese.
Selles-sur-Cher cheese originates from the Loire Valley in France.
The milk is soured and heated to 20°C, rennet is added, and the mixture is left for 24 hours. The curd is then ladled into moulds and left in a cool, ventilated room for 10-30 days.
Selles-sur-Cher cheese is coated with vegetable ash and salt, which helps develop the rind.
Selles-sur-Cher cheese has a nutty, tangy, and mineral flavour with notes of freshly-mowed grass.
