Selles-sur-Cher cheese: Difference between revisions
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{{Infobox |
{{Infobox cheese |
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| name = Selles-sur-Cher |
| name = Selles-sur-Cher |
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| image = [[Image:Selles-sur-cher 1.jpg| |
| image = [[Image:Selles-sur-cher 1.jpg|250px]] |
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| othernames = |
| othernames = |
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| country = [[France]] |
| country = [[France]] |
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| regiontown = [[Sologne]] |
| regiontown = [[Sologne]] |
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| region = |
| region = |
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| town = |
| town = |
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| source = [[Goat]]s |
| source = [[Goat]]s |
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| pasteurised = No |
| pasteurised = No |
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| texture = Soft cheese with natural mould rind |
| texture = Soft cheese with natural mould rind |
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| fat = |
| fat = |
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| protein = |
| protein = |
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| dimensions = |
| dimensions = |
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| weight = |
| weight = |
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| aging = 10-30 days |
| aging = 10-30 days |
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| certification = French [[Appellation d'Origine Contrôlée|AOC]] 1975 |
| certification = French [[Appellation d'Origine Contrôlée|AOC]] 1975 |
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'''Selles-sur-Cher''' is a French [[goat]]s'-milk [[cheese]] made in the [[Centre, France|Centre]] region of [[France]]. Its name is derived from the commune of [[Selles-sur-Cher]] in the [[Loir-et-Cher]] department where it was first made in the 19th century. |
'''Selles-sur-Cher''' is a French [[goat]]s'-milk [[cheese]] made in the [[Centre, France|Centre]] region of [[France]]. Its name is derived from the commune of [[Selles-sur-Cher]] in the [[Loir-et-Cher]] department where it was first made in the 19th century. |
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The cheese is sold in small cylindrical units, around |
The cheese is sold in small cylindrical units, around 8 cm in diameter at the base (reduced to around 7 cm at the top) and 2-3 cm in height, and weighing around 150 g.<ref>{{cite book |
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| last = Masui | first = Kazuko |
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| coauthors = Tomoko Yamada |
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| title = French Cheeses |
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| publisher = [[Dorling Kindersley]] |
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| date = 1996 | page = 83 |
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| isbn = 0-7513-0896-X}}</ref> The central pâte is typical of goats cheese, rigid and heavy at first but moist and softening as it melts in the mouth. Its taste is lightly salty with a persistent aftertaste. The exterior is dry with a grey-blue mould covering its surface and has a musty odour. The mould is often eaten and has a considerably stronger flavour. |
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== Manufacture == |
== Manufacture == |
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Around 1.3 litres of unpasteurized milk are used to make a single 150g cheese. After the milk is soured using the [[Fermentation (food)|ferment]] is heated to around 20C. A small amount of [[rennet]] is added and left for 24 hours. Unlike most other types of cheese, the [[curd]] is ladled directly into its mould which contains tiny holes for the [[whey]] to run off naturally. The cheese is then left in a cool ventilated room at 80% humidity (dry compared to a typical cellar at 90-100% humidity) for between 10 and 30 days during which time it dries as the mould forms on its exterior. An initial coating of [[charcoal]] encourages the formation of its characteristic mould. |
Around 1.3 litres of unpasteurized milk are used to make a single 150g cheese. After the milk is soured using the [[Fermentation (food)|ferment]] is heated to around 20C. A small amount of [[rennet]] is added and left for 24 hours. Unlike most other types of cheese, the [[curd]] is ladled directly into its mould which contains tiny holes for the [[whey]] to run off naturally. The cheese is then left in a cool ventilated room at 80% humidity (dry compared to a typical cellar at 90-100% humidity) for between 10 and 30 days during which time it dries as the mould forms on its exterior. An initial coating of [[charcoal]] encourages the formation of its characteristic mould. |
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Selles-sur-Cher is made in ''fermier'' (36%), ''coopérative'', and ''industriel'' production, with 747 tons produced in 2005. |
Selles-sur-Cher is made in ''fermier'' (36%), ''coopérative'', and ''industriel'' production, with 747 tons produced in 2005.<ref>{{cite web|url=http://www.cniel.com/Prodlait/AOC/Selles.html|title=Selles-sur-Cher|publisher=Maison du Lait}}</ref> Although ''industriel'' production is now all year round, it is at its best between spring and autumn. The cheese was awarded [[Appellation d'Origine Contrôlée|AOC]] status in 1975.<ref>{{cite web|url=http://www.inao.gouv.fr/public/produits/showTexte.php?ID_TEXTE_CONSOLIDE=346|title=AOC Selles-sur-Cher |publisher=INAO}}</ref> According to its AOC regulations, the cheese must be made within certain regions of the departments of [[Cher (department)|Cher]], [[Indre]] and [[Loir-et-Cher]]. |
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== References == |
== References == |
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Revision as of 23:31, 19 April 2010
| Selles-sur-Cher | |
|---|---|
 | |
| Country of origin | France |
| Region, town | Sologne |
| Source of milk | Goats |
| Pasteurised | No |
| Texture | Soft cheese with natural mould rind |
| Aging time | 10-30 days |
| Certification | French AOC 1975 |
| Named after | Selles-sur-Cher |
 Related media on Commons | |
Selles-sur-Cher is a French goats'-milk cheese made in the Centre region of France. Its name is derived from the commune of Selles-sur-Cher in the Loir-et-Cher department where it was first made in the 19th century.
The cheese is sold in small cylindrical units, around 8 cm in diameter at the base (reduced to around 7 cm at the top) and 2-3 cm in height, and weighing around 150 g.[1] The central pâte is typical of goats cheese, rigid and heavy at first but moist and softening as it melts in the mouth. Its taste is lightly salty with a persistent aftertaste. The exterior is dry with a grey-blue mould covering its surface and has a musty odour. The mould is often eaten and has a considerably stronger flavour.
Manufacture
Around 1.3 litres of unpasteurized milk are used to make a single 150g cheese. After the milk is soured using the ferment is heated to around 20C. A small amount of rennet is added and left for 24 hours. Unlike most other types of cheese, the curd is ladled directly into its mould which contains tiny holes for the whey to run off naturally. The cheese is then left in a cool ventilated room at 80% humidity (dry compared to a typical cellar at 90-100% humidity) for between 10 and 30 days during which time it dries as the mould forms on its exterior. An initial coating of charcoal encourages the formation of its characteristic mould.
Selles-sur-Cher is made in fermier (36%), coopérative, and industriel production, with 747 tons produced in 2005.[2] Although industriel production is now all year round, it is at its best between spring and autumn. The cheese was awarded AOC status in 1975.[3] According to its AOC regulations, the cheese must be made within certain regions of the departments of Cher, Indre and Loir-et-Cher.
References
- ^ Masui, Kazuko (1996). French Cheeses. Dorling Kindersley. p. 83. ISBN 0-7513-0896-X.
{{cite book}}: Unknown parameter|coauthors=ignored (|author=suggested) (help) - ^ "Selles-sur-Cher". Maison du Lait.
- ^ "AOC Selles-sur-Cher". INAO.