Sweetness under the ashes.<\/p>\n\n
Originally, it was a family cheese. Its development dates back to the 19th century, and the town of Selles-sur-Cher, the main collection and resale center, gave it its name.<\/p>\n\n
It’s a PDO goat’s milk cheese made in the Loir-et-Cher, Indre and Cher regions, with production made up of either dairy or farmhouse cheeses. These are the ones we raise on our maturing boards.<\/p>\n\n
The cheese’s distinctive color comes from the ash, a mixture of charcoal and salt, which gives it its blue color. Over time, this becomes less uniform, with different bluish tones veining its surface. The dough is bright white, smooth at first, then creamier. The cheese has a nice iodized salinity, with a rather elegant goaty touch, a little fresh grass and hay that fade to offer hazelnut aromas with longer ripening.<\/p>\n","protected":false},"excerpt":{"rendered":"
Sweetness under the ashes.<\/p>\n","protected":false},"featured_media":1527,"template":"","meta":{"_acf_changed":false,"footnotes":""},"types_fromage":[37],"class_list":["post-2210","fromage","type-fromage","status-publish","has-post-thumbnail","hentry","types_fromage-goat-cheese"],"acf":[],"yoast_head":"\n