The soils of the Cher valley produce a sweet hay that influences the flavours of this small, flat, round goat’s milk cheese. This cheese is traditionally made using raw milk and is called Selle-sur-Cher. This version is made from pasteurised milk and matured in the traditional manner under a coat of sel noir (salted ash).
A creamy, white paste, with subtle sweetness and notes of nuts. It is best enjoyed at about 4 weeks old, if kept longer it can become strong and salty.