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Cheese from France, Centre-Val de Loire
Whole raw goat milk gets a little rennet and curdles mainly by lactic souring for 18–48 hours below 25 °C. The curd is ladled by hand into tapered moulds, turned out, then salted and dusted with vegetable charcoal. The discs ripen at least 10 days at 10 °C or warmer, under a grey rind of Geotrichum and yeasts.
| Raw whole goat milk | From Alpine or Saanen goats or their crosses; stored on the farm at most 2 days[selles-cdc-2014] |
| Rennet | A small amount; the only coagulant allowed[selles-cdc-2014] |
| Cultures of bacteria, yeasts and moulds | Allowed, not required. Commercial cultures or cultures grown from the milk's own flora (whey); pure single-strain starters are banned[selles-cdc-2014] |
| Salt and vegetable charcoal | On the surface only, usually as one salt-and-charcoal mix; the ministry says makers once used ash and now use vegetable charcoal[selles-cdc-2014][agri-cvl-2022] |
| Calcium chloride | Allowed additive[selles-cdc-2014] |
| Starter | commercial cultures or cultures grown from the milk's own flora (whey); pure single strains are banned |
Total time across the recorded steps: 36 h – 4 days
What changes: A small dose of rennet goes into whole raw goat milk
Output: lightly renneted milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Whole raw goat milk gets a little rennet and curdles mainly by lactic souring for 18–48 hours below 25 °C. The curd is ladled by hand into tapered moulds, turned out, then salted and dusted with vegetable charcoal. The discs ripen at least 10 days at 10 °C or warmer, under a grey rind of Geotrichum and yeasts. Made in 5 steps over 36 h – 4 days. The longest step, let the milk curdle by souring, takes 18 h – 2 days (Ministère de l'agriculture 2014) and runs at up to 25 °C (Ministère de l'agriculture 2014). Geotrichum and yeasts does most of the fermenting.
| Main step | 18 h – 2 daysSet[selles-cdc-2014] | Let the milk curdle by souring |
|---|---|---|
| Temperature | up to 25 °CSet[selles-cdc-2014] | Let the milk curdle by souring |
Selles-sur-Cher is a lactic goat cheese like Valençay and Sainte-Maure, but shaped as a flat bevelled disc. It is salted on the surface, most often with a salt-and-charcoal mix, and part of the curd may be frozen and added back outside the April–July season (up to 50 %).
Made only from raw milk. Milk is kept on the farm no more than 2 days, and the rules require at least 10 days of ripening. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than pressed cooked ones such as Gruyère or Comté, because of Listeria, Salmonella and Shiga-toxin E. coli.
Every number is labelled with how it is known. How this atlas is made
The specification says Selles-sur-Cher began as a household product made mostly by women, and that ash, later charcoal powder mixed with salt, protected its quality during ripening. At the end of the 19th century poultry collectors (coquetiers) began to gather the cheeses, and some specialised in ashing and ripening them. The town of Selles-sur-Cher was the main collection and resale centre, and the cheeses were named after the place where they were ripened. The appellation d'origine was recognised by decree of 21 April 1975.
