Selles Sur Cher

Selles Sur Cher

A naturally rinded cheese from the Loire Valley with a dense texture and a pleasant lemony tang.

£8.25 per unit
Not for export Unpasteurised Traditional Rennet PDO Goat
PLU 420

Key Facts

  • CountryFrance
  • RegionLoire
  • AccreditationPDO
  • FlavourSweet and nutty
  • Type of MilkGoat
  • PasteurisationUnpasteurised
  • Vegetarian RennetNo
  • OrganicNo
  • Weight150 g
  • Weight TypeNet

Store & Serve

Individual cheeses will carry their own Best Before/Use By Date, we endeavour to give a minimum of 7 days from the date the order is despatched

  • StorageKeep refrigerated.
  • Instructions for useServe at room temperature.
  • Recommended DrinkRose de Provence

Nutrition

  • IngredientsGoats' Milk, Salt, Rennet, Dairy Cultures (Milk)
  • AllergensMilk

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1240
  • Energy kcal299
  • Fat25.0
  • Of which saturates19.0
  • Carbohydrates0.5
  • Of which sugars0.5
  • Protein18.0
  • Salt1.7
Name & address of food supplier

Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email sales@paxtonandwhitfield.co.uk.

About

Selles sur Cher is named after the region where it was first commercialised - the Loir-et-Cher. The area of production of the cheese now comprises of a group of regions south of the Loire River where the climate is mild. These are: Sologne, Touraine and Champagne Berrichone. These areas are renowned for their sandy terrain and clay, which when mixed with the mild climate, gives the hay particular characteristics which flavour the milk of the goats that consume it, and therefore the cheese. Originally the cheese was produced for family consumption, and is still produced in the shape of a flat, bevelled disk.

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