A farmer, a native of the commune of Selles, attests in 1787 that she has always made this type of cheese called «de selles » in earthen dross.
In the 19th century, collectors called « coquetiers »who regularly went to farms to collect farm produce, became accustomed to buying this goat cheese, which they sold in the towns of the region, where it was much appreciated.
The fact that the main collection and resale center was the Bourg de Selles-sur-Cher explains that the cheese has taken the denomination.
Presented in thin slices, the Selles-Sur-Cher can be served as an aperitif. We must keep the crust which gives the cheese its character so particular. Very decorative, it brings a fresh note in a cheese buffet.
