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Selles-sur-Cher
charcoal-coated goat cheese from Berry
This raw milk goat’s cheese, AOC/AOP since 1975, has a firm texture but melts in the mouth. Unlike most cheeses, the curd is ladled directly into its mould which contains tiny holes for the whey to run off naturally. Ripened for at least ten days, it has a fresh taste, with the vegetable-based charcoal coating adding that certain je ne sais quoi.
Text © Dana Facaros
Image by Myrabella