Traditionally made using raw milk, his pasturised version is matured in the traditional manner under a coat of salted ash. The white paste has a subtle sweetness and notes of nuts which intensifies with age.
Rond du Cher is a small disc shaped cheese styled on the traditional raw milk AOP cheese Selle-sur-Cher. This family run dairy makes traditional goat’s milk cheeses on the borders of Touraine, Berry and Sologne, in the Centre region of France.
Matured under a wrinkled geotrychum rind, each cheese is covered with salted, ground charcoal and cellared for 4 weeks. When mature, the cheese looks quite rustic with flecks of blue mould on the rind. The ivory white paste is sweet, salty with a slightly acidic flavour and the fine texture changes as the cheese ages from soft to firm. This pasturized version is matured in the traditional manner under a coat of sel noir (salted ash).
The creamy, white paste has a subtle sweetness and notes of nuts. The rind may be slightly salty and as it ages the flavour intensifies.