Selles sur Cher is a 150g cheese.

This cheese originates from Sologne in Central France.

Made for the first time in the 19th century, this charcoal coated discs is named after the commune of Selles-sur-Cher in the Loir-et-Cher.

The cheese is made from goats’-milk and sold in small cylindrical units.

Tasting Notes: It tastes slightly salty. Aged to 4 weeks, the blue-grey rind becomes knobby and the moist, almost clay-like interior has a slight sweetness. Along with cheese, the mould is often eaten which has comparatively stronger flavour.

Pairing wine suggestions: This goat milk cheese will pair deliciously well with a light Cabernet Franc like a Saint Nicolas de Bourgueil . Interesting with a dry white from Loire such as Pouilly Fume.

Recommended Recipe to try at home:

Vegetable samosas and Selles-sur-Cher

INGRÉDIENTS :
1 whole Selles-sur-Cher
10 spring roll sheets
1 eggplant
2 zucchinis
1 onion
2 garlic cloves
2 roasted red bell pepper
Salt, Pepper and  Olive oil

First, chop the onion. Cut the vegetables into small dice. Cut the bell-peppers into thin strips.
Peel and crush the garlic.

Then, fry the onion in a drizzle of olive oil over fairly high heat until it begins to caramelise. Add the garlic. Mix. Add the diced eggplant and zucchini.
Simmer over very low heat and covered, without adding water. The vegetables will cook in their vegetation water. Halfway through cooking, add the strips of peppers.
When the vegetables have melted, season with salt and pepper to taste. Book. Let cool. Cut the cheese into pieces.
Finally, assemble the Samosa:
First, Dispose all ingredients into the spring roll sheets and place pieces of cheese on top.
Fold over the pastry sheet several times to obtain a triangle.
Then, put a little neutral oil in a frying pan. Then, brown the samosas on both sides.
Finally, drain them on a sheet of absorbent paper.
Last, you can also brush the samosas with melted butter and bake them for 15 minutes in an oven preheated to 180°C.

This is ready to enjoy! Bon Appétit

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First, This cheese is a goat’s milk cheese produced in the mountains of Ardeche and Drome regions of France.

Picodon is a type of goat cheese that originates from the Rhône-Alpes region in France. It is known for its unique flavor and creamy texture, making it a popular choice among cheese lovers. This artisanal cheese is not only delicious but also packed with health benefits.

First, this cheese is rich in calcium and protein. As a result, it is essential for bone health and muscle repair.
Then, it also contains probiotics; which means it helps to Promote gut health and aids digestion.

Last but not least, it is low in lactose for an easy digestion.

Then, Since 1983, This cheese receive the AOP reward / status.

This status requires the producer to respect the location to make it; It means only in the area extending from the Canton of Bariac in the Gard to Valreas in Vaucluse.

Picodon is made using traditional methods that have been passed down through generations. The milk used in the production comes from local goats that graze on the lush pastures of the region. The cheese is then aged for a few weeks to develop its distinct flavor profile.

Indeed, the name, Picodon, comes from old French dialect and means “to sting”.

Last but not least, enjoy this delicious Goat cheese after a meal with red / dry white wines or Côtes du Rhône.

Serve it with a delicous and fresh mixed with a salad with garlic, cherry tomatoes, pine nuts or shallots.

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Comte 24 months is an artisan cheese made from raw cow milk.  Indeed, It is aged for a minimum of two years to develop its unique flavor. As a consequence,
the aging process allows the cheese to develop a complex taste profile.

Comté was one of the first few cheeses to receive an AOC (Appellation d’origine contrôlée) status in 1958. It is one of the most popular AOC cheeses in France with around 40,000 tons of annual production.

Considered one of the finest cheeses in the world, a wedge of Comte reveals a pale yellow interior and a texture that can vary from silky, flabby to crystalline.

The production of this 24 months cheese  follows centuries-old traditions. Moreover, the cheesemakers use only the highest quality cow milk. Indeed, each wheel of cheese is carefully aged and monitored for quality.

There are practically 83 flavours, which can be savored while tasting Comté. But the main aromatic flavours that delicately linger on the palate are a balance of brown-butter and roasted-nut aromas and a sweet finish.

Comte 24 months is a versatile cheese that can be enjoyed on its own or paired with a variety of foods such as
Charcuterie, fruits, and nuts. Alternatively, it can  also be melted into dishes like fondue or gratin.

Comte 24 months: The Perfect Addition to Any Cheese Board

First, whether you are a cheese connoisseur or just starting to explore artisan cheeses, Comte 24 months is a must-try for several reasons:

First, Its bold flavor and creamy texture make it a standout on any cheese board. Then and most of all, while tasting Comte you do need to  experience the art of aging with Comte 24 months.

The post Comte 24 months appeared first on Monsieur CHATTÉ.

First, Comté was one of the first few cheeses to receive an AOC (Appellation d’origine contrôlée) status in 1958.

Then, it is one of the most popular AOC cheeses in France with around 40,000 tons of annual production.

At Last, Comté is one of the finest cheeses in the world. A wedge of Comte reveals a pale yellow interior and a texture that can vary from silky, flabby to crystalline.

There are practically 83 flavours, which can be savoured while tasting Comté.

But the main aromatic flavours that delicately linger on the palate are a balance of brown-butter and roasted-nut aromas and a sweet finish.

Enjoying Comté 12 months Cheese?

Discover our all range at Monsieur CHATTÉ: 6 to 8 months, 12 months, 24 months and even 36 months.

Which one is your favorite?

Try our favorite recipe: Fondue with Comté cheese. 
(recipe from https://www.comte.com/)

Ingredients list:

• 1 pound mature Comté (preferably 12 months), shredded (about 5 cups shredded)
• 2 tablespoons cornstarch
• 1 garlic clove, peeled and halved
• 1 cup plus 2 tablespoons dry white wine (preferably Jura wine, if possible)
• Freshly ground black pepper
• Good quality crusty bread, cut or torn into bite-sized pieces

Instructions

1. In a large bowl, toss the shredded Comté and cornstarch until well combined.
2. Rub the inside of fondue pot with cut sides of garlic. Discard garlic. Add wine and bring to boil.
3. Reduce heat to medium-low. Add a quarter of the Comté and stir until melted. Continue stirring in cheese, a quarter at a time, until melted. Cook, stirring, until fondue is completely smooth and richly coats the back of a spoon. Season with freshly ground black pepper.
4. Serve the hot fondue with crusty bread for dipping.

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