Produced in the village of the same name in the Loire Valley in France, Selles sur Cher, is artisanally produced and was one of the first cheeses to receive AOC status.

Although, according to the AOC regulations, cheeses must be made only in certain regions of Cher, Indre and Loir-et-Cher, production can be either fermier, cooperative or industrial.

Some Selles sur Cher are made from raw milk (not currently found in the United States) and others will not have the ash coating. Cheeses are available year round, but are best in the spring and autumn.

Selles sur Cher is a small disc usually covered with a thin coating of black ash over the bloomy rind, giving it a blue-grey appearance.

The interior paste is snowy-white and the flavors are bright and citrus-like when young, with a hint of minerals, grass and hay. Flavors intensify with age, becoming more animal-like, with aromas of cellar and earth. The paste becomes firmer and has a whiteness which turns to light, white-gold under the rind. After about four weeks the rind becomes firm and dry.

Try with Loire Whites, Sauvignon Blanc, Rosé and lighter-style Cabernet Franc.