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Cheese from France, Centre-Val de Loire
Whole raw goat milk gets a little rennet and curdles mainly by lactic souring for 18–48 hours below 25 °C. The curd is ladled by hand into tapered moulds, turned out, then salted and dusted with vegetable charcoal. The discs ripen at least 10 days at 10 °C or warmer, under a grey rind of Geotrichum and yeasts. Made in 5 steps over 14 days – 16 days. The longest step, ripen, takes at least 10 days (Ministère de l'agriculture 2014) and runs at at least 10 °C (Ministère de l'agriculture 2014). Lactic flora of the raw goat milk, which seeds the milk straight after milking does most of the fermenting.
| Main step | at least 10 daysSet[selles-cdc-2014] | Ripen |
|---|---|---|
| Temperature | at least 10 °CSet[selles-cdc-2014] | Ripen |
| Raw whole goat milk · From Alpine or Saanen goats or their crosses; stored on the farm at most 2 days[selles-cdc-2014] |
| Rennet · A small amount; the only coagulant allowed[selles-cdc-2014] |
| Cultures of bacteria, yeasts and moulds · Commercial cultures or cultures grown from the milk's own flora (whey); pure single-strain starters are banned[selles-cdc-2014] |
| Salt and vegetable charcoal · On the surface only, usually as one salt-and-charcoal mix[selles-cdc-2014] |
| Calcium chloride[selles-cdc-2014] |
| Starter: raw-milk flora; whey or commercial cultures allowed, pure single strains banned |
Total time across the recorded steps: 14 days – 16 days
What changes: A small dose of rennet goes into whole raw goat milk
Output: lightly renneted milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Selles-sur-Cher is a lactic goat cheese like Valençay and Sainte-Maure, but shaped as a flat bevelled disc. It is salted on the surface with a salt-and-charcoal mix, and part of the curd may be frozen and added back outside the April–July season (up to 50 %).
Made only from raw milk. Milk is kept on the farm no more than 2 days, and the rules require at least 10 days of ripening.
Every number is labelled with how it is known. How this atlas is made
Selles-sur-Cher began as a farm cheese for the household; ash helped it keep. In the 19th century poultry collectors (coquetiers) gathered the cheeses and some ripened and ashed them; the railway station at Selles-sur-Cher made it the trading centre and gave the name. It became an appellation in 1975.
