Selles sur Cher-Lait Cru (AOP)法國羅亞爾山羊乳酪(生乳)

口感層次：扁平的Selles-sur-Cher整個都可以吃。外皮顏色為藍灰色，質地脆而結實，具有藍黴菌帶來的刺激感。雪白色的內芯，含水量高，質地柔軟細膩入口即化，奶香濃郁，有酸、鹹、甜等多重的味道，具有堅果、花香和烤羊排般的濃香。特殊的口感是乳酪板不可缺少的主角。

賞味方式：您可以選擇冷食，沙拉和麵包配白葡萄或西洋梨一起品嚐。熱熔入菜例如:烤節瓜、義大利麵或披薩都是不錯的料理，搭配不甜的白酒、粉紅酒，或是清爽富含果香的紅酒風味更是絕美!

保存方法：由於含水量高，購買開封後1週內請食用完畢。以２~６度Ｃ冷藏以保鮮膜或防油紙包好，避免乳酪水份流失或冰箱內其他食物的污染，而降低口感風味或腐壞。 

The name of the Selles-sur-Cher cheese comes from that of the department of Loir-et-Cher where commercialisation began very early on.  The Selles-sur-Cher, made from whole goat's milk is soft, white coloured; with a natural rind  which is covered in ash, from charcoal. The area of production of the Selles-sur-Cher cheese consists naturally of a group of regions south of the Loire River where the climate is mild, these are: Sologne, Touraine, Champagne berrichone, which are part of the departments of the Loir-et-Cher, L'Indre and Cher. Originally this cheese was produced for family consumption. It is in the shape of a flat, beveled disk  and weighs 150 grams. It is matured for 3 weeks in a dry cellar.

Exterior appearance of the Selles-Sur -Cher cheese: Thin, dark blue rind

Odour of the Selles-sur-Cher cheese: light caprine odour

Texture of the Selles-sur-Cher cheese: firm

Taste of the Selles-sur-Cher cheese: sweet and nutty. 

Between the Touraine, Berry and the Sologne, the area rests on a diverse mix of soil with a varied agronomical aptitude. Viticulture, cereal and forage cultures and the rearing of goats all benefit from this varied context.The soil is not adapted to a monoculture, and in this area, often the ancient tradition of rearing of goats is not the important element, but is one of the only natural ways to develop the fodder area. The hay, of which the sandy terrain and the sandy clay of the Cher Valley mixed with the mild climate, is given particular characteristics and is consumed abundantly by the goats. This is one of the factors which gives the cheese its specific taste. 

Although many people think that the rearing of goats in this region is a strong ancient tradition, the archives do not provide much evidence as to the origins of the Selles-sur-Cher cheese. At first, the cheese was made exclusively by farms and made on the day that the milk was collected from the small number of goats that the families kept, and was eaten by the families. The Selles-sur-Cher has not been cited or written about in books, but instead its name was spread by word of mouth.  It is not until the beginning of the 20th century that word of mouth makes way for the written word, when a farmer, native to the commune of Selles and born in 1887, states that the area had always produced this type of cheese "said of Selles" in cheese strainers made from clay earth and then from tin, and her mother had made the cheese before her and so on.  In the 19th century, the "coquetiers" or "pick-ups" who passed by the farms regularly to collect the farm products, had the habit of buying the goat's cheese that they would then sell on in the towns of the region where they were highly appreciated. Certain of these "coquetiers" specialised in buying the cheese fresh from the farms and then maturing it themselves in premises they converted for the purpose, before selling the matured cheeses to the public. The fact that the principle gathering of cheese sellers was in the market town of Selles-sur-Cher explains how the cheese has taken its designation.  Also, in the accounting books of the affineurs  (cheese refiners) of the region, the word "Selles" is employed to describe these round, lightly truncated cheeses. Today, still the affineurs continue to play an important role in the commercialisation of the Selles-de-Cher cheese. The Selles-de-Cher is one of the first cheeses to obtain an AOC by the decree on the 21st April 1975, which was later modified on the 4th August 1980.