Selles-sur-Cher is a French goats'-milk cheese made in the Centre region of France. Its name is derived from the commune of Selles-sur-Cher in the Loir-et-Cher department where it was first made in the 19th century.
The cheese is sold in small cylindrical units, around 8 cm in diameter at the base (reduced to around 7 cm at the top) and 2-3 cm in height, and weighing around 150 g. The central pâte is typical of goats cheese, rigid and heavy at first but moist and softening as it melts in the mouth. Its taste is lightly salty with a persistent aftertaste. The exterior is dry with a grey-blue mould covering its surface and has a musty odour. The mould is often eaten and has a considerably stronger flavour.
Other articles related to "cheese":
... Around 1.3 litres of unpasteurized milk are used to make a single 150g cheese ... Unlike most other types of cheese the curd is ladled directly into its mould which contains tiny holes for the whey to run off naturally ... The cheeseis then left in a cool ventilated room at 80% humidity (dry compared to a typical cellar at 90-100% humidity) for between 10 and 30 days during which time it ...