Selles-sur-Cher is a sweet little button of goat cheese made in the heart of France’s Loire Valley. Named for the town from which it originated, this plucky cheese actually bigger than a button (it’s about 3 in. across), but its petite flavor gives it a smaller footprint on your tastebuds.
The blueish exterior of Sulles-sur-Cher may turn off French chèvre novices, but rest assured that it’s just a coating of vegetable ash, a common feature among Loire Valley goat’s-milk cheeses. The rind is edible, unless the cheese is aged considerably, but my portion was perfectly young and fresh. I enjoyed the clean, almost floral taste of Selles-sur-Cher – during a week when the snow is melting and the temperature starts to rise, it seemed to be the ideal cheese for welcoming spring. (Watch, I just jinxed Minnesota – we’ll have a blizzard next week.) You’ll only find pasteurized versions of Selles-sur-Cher in the United States, but my cheesemonger Benjamin at the Cheese Shop at France 44 assured me that it’s still quite tasty. Until I make it back to France, I’ll have to take his word for it.
Steven Jenkins recommends serving Selles-sur-Cher with sweet fruits, such as citrus and melon. I sampled mine with some canteloupe and found the pairing to be pleasant, though I also liked just slicing off small wedges while standing at the counter. He suggests a white Sancerre for a wine, while Artisanal Cheese recommends Sauvignon Blanc. I could even see a match with a sweeter white, like Muscat, but I haven’t tested that theory yet. Experiment on your own and let us know!