SELLES-SUR-CHER AOP: FIFTY YEARS OF EXPERTISE AND EXCELLENCE

An iconic cheese that embodies identity

Easily recognisable by its truncated cone shape and grey ash rind, Selles-sur-Cher cheese seduces with its melt-in-the-mouth texture and evolving flavours. Initially mild and milky, it gains character with ageing, developing goat and hazelnut notes. Made exclusively from raw whole milk, it embodies the alliance between authenticity and refinement.

Its history dates back to the 19th century, when the region's poor soils were considered ‘only good for feeding goats’. The women on the farms, in addition to their domestic activities, transformed the milk into cheeses that were moulded by hand, salted and coated with vegetable charcoal.From the end of the 19th century, the coquetiers, collectors of farmyard produce, contributed to its fame by transporting it to Paris. The name ‘Selles-sur-Cher’ became established, referring to the station from which these shipments departed.

Over time, this small goat's cheese gained prestige and, in the 20th century, became a source of regional pride. The award of AOC status in 1975, followed by AOP status twenty years later, confirmed its status as an exceptional product.

The Selles-sur-Cher production area covers the Cher valley and extends across the departments of Loir-et-Cher, Indre and Cher. These sandy and clay-sandy soils, combined with a climate conducive to goat farming, shape the identity of the cheese. The goats find a rich and varied diet here, grazing on meadows with more than 400 plant species, some of which are protected.

The production process is based on traditional methods, passed down from generation to generation. After renneting and curdling, the cheese is moulded in its famous truncated cone-shaped moulds, drained, salted and then covered with vegetable ash. The maturing process, which lasts at least ten days, reveals the full aromatic complexity of the cheese. Connoisseurs believe that it is at its best after around twenty days, when the milky sweetness and nutty aromas are perfectly balanced.

Beyond its taste, Selles-sur-Cher PDO embodies a structured and vibrant industry. Each year, more than 7 million cheeses are sold, representing around 1,000 tonnes of production and generating £25 million in turnover. The industry employs some 300 people and includes 22 farm producers, 5 cheese dairies, 5 processors and 2 refiners.

A dynamic industry looking to the future

For 50 years, the Selles-sur-Cher PDO Cheese Defence and Promotion Association has been working to maintain the quality and reputation of the appellation. According to Jérémie Chipault, president of the PDO, ‘the real strength of our industry lies in our producers, refiners, processors and cheesemakers. They are the lifeblood of our appellation.’

Passing on expertise remains a major challenge. The industry actively encourages young producers and processors to start up, with a quicker installation period than in other agricultural sectors. It is also notable for its strong female presence, a legacy of its origins when women were at the forefront of production. Even today, many female producers contribute to the vitality and modernity of the designation.

Two portraits illustrate this commitment. Amandine André and Lola Jouan, cousins and founders of La Chèvrerie du Fay in 2020, embody a new generation of passionate producers. As for Laurence Millard, a former cheese-making teacher, she chose in 2022 to devote herself entirely to milk processing through her cheese dairy Les Fromagères de Villequemoy. They all share the conviction that the PDO is a springboard and a source of pride, providing a solid framework for entrepreneurship.

Cheese for every occasion

While Selles-sur-Cher PDO shines on cheese platters, it also inspires chefs and food lovers in the kitchen. From appetisers to desserts, it can be used in a wide variety of recipes, such as Mediterranean-style vegetable samosas or apricot tartlets with Selles-sur-Cher mousse. Paired with local wines, such as reds from Cheverny or whites from Touraine, it reveals a subtle balance between freshness, fruitiness and character.

A true ambassador for French cheese heritage, Selles-sur-Cher illustrates the meeting of a terroir, expertise and collective passion. Its 50th anniversary, celebrated in 2025, testifies to the vitality of an appellation which, far from resting on its laurels, is already enthusiastically preparing for its future. (source: Selles-Sur-Cher 2025 press kit).

The story of Selles-sur-Cher PDO will continue at the Cheese and Dairy Products Show, which will be held from 7 to 9 June 2026 at Paris Porte de Versailles.