Selles-sur-Cher

Selles-sur-Cher is a French PDO cheese made exclusively from raw, whole goat's milk of the Alpine or Saanen breed, or a cross of the two, produced within a defined area spanning cantons of Loir-et-Cher, Cher, and Indre. The cheese is coated in vegetable carbon, giving its rind a more or less uniform ash-grey colour, and carries a minimum maturity period of 10 days after renneting.

About this designation

Registered as a PDO under file number PDO-FR-0135, Selles-sur-Cher is produced, manufactured, and matured within a geographical area comprising specified cantons of three French departments: Loir-et-Cher, Cher, and Indre. The cheese is made exclusively from raw, whole goat's milk drawn from flocks of the Alpine or Saanen breed, or a cross of the two breeds. At least 80 % of renewal kids must originate from the geographical area. The cheese takes the shape of a slightly truncated, flattened disk with bevelled edges, approximately 9 cm in diameter and 3 cm thick, coated in vegetable carbon. The rind is more or less uniform ash grey; the paste is ivory-white, matt, smooth, and homogenous, with a solid, thin, even rind. The minimum fat content is 45 grams per 100 grams of cheese after complete desiccation, and the total weight of dry matter must be no lower than 55 grams. The minimum maturity period is 10 days after renneting. Feed requirements specify that at least 75 % of the total annual ration, averaging 825 kg of dry matter, must originate from the geographical area, and the use of grass silage, maize silage, and transgenic crops is prohibited. All cheeses sold under the name must carry labelling displaying 'Selles-sur-Cher' in characters at least two-thirds the size of the largest characters on the label, alongside the European Union PDO logo.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 21 June 1996 under file number PDO-FR-0135, eAmbrosia identifier EUGI00000012918.
• The specification permits only raw, whole goat's milk from Alpine or Saanen breeds, or a cross of the two; no other breed is permitted.
• The cheese is coated in vegetable carbon; the use of grass silage, maize silage, and transgenic crops in the feed system is prohibited.
• The total weight of dry matter must be no lower than 55 grams, and the minimum maturity period is 10 days after renneting.

Tasting notes

Loire Valley goat's milk small round cheese rolled in vegetable-charcoal ash, aged 10+ days. Charcoal-grey to white-cream rind, ivory paste, semi-soft texture, balanced fresh tangy goat flavor with delicate hazelnut and grass notes.

HoReCa use

Plateau de fromages chèvre selection; warmed on toast with honey; pairs with Sancerre, Pouilly-Fumé, Touraine.

Packaging

• single-disk-150g
• gift-pack-twin-300g

Seasonality