Selles Sur Cher Fermier AOP

Origin of the Product: Historically, Selles-sur-Cher AOP is a domestic production, carried out by women to supplement the activities of the farm. At the end of the 19th century, collectors of farmyard products called egg cups, got used to taking these cylindrical cheeses at the same time as eggs and poultry. The Selles-sur-Cher AOP has thus known. It is made from raw goat milk from Alpine and Saanen breeds.

History of the Producer: The Huchet refiner is based in Selles-sur-Cher, specialist in the traditional refining of goat cheese for more than 25 years. Selles-Sur-Cher AOP is molded manually on the farm, then unmolded and ashed using a mixture of charcoal and salt. It is then refined for a minimum of 18 days by the Affineur Huchet, on rye straw, according to specific know-how allowing the rind to be pigmented with bluish molds and to offer more developed goat aromas.

Selection of Laëtitia Gaborit: I chose the Huchet refiner for the work he does on the Selles sur Cher, giving it a more melting texture. In my selection, I wanted to highlight goat cheeses, more particularly Selles-sur-Cher which is less known than its cousins. It has the advantage of being practical on a tray due to its size in addition to being easy to cut.