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.
