起源於19世紀法國中部的索洛涅Sologne,以產地Loir-et-Cher地區的Selles sur Cher鎮為名,1975受AOC保護,範圍包括羅亞爾河(La Loire)以南Touraine,Champagne berrichone,這個領域氣候溫和,擁有沙漠地帶和雪兒谷的沙土等混合又多樣化的土壤,豐富的農藝能力,如葡萄和穀物種植以及飼料文化等元素,都是有益山羊飼養並產出特殊乳酪的主要因素。
AOC規定:
1.3公斤的生山羊奶製作1個Selles-sur-Cher乳酪,只能用極小量的乳酸菌,凝乳只能用杓子以製做出入口即化柔軟綿細的白色內芯,以天然植物取得的炭灰撒在乳酪外層,用來保護乳酪在乾燥的地窖熟成最少4週的期間,促進藍黴菌的生長,增加熟成的風味,並且保護乳酪內芯的水分不會逸散,熟成後長出藍黑灰色的外皮,具有軟綿流動的口感,酸、鹹、甜味並俱,味道綿長層次複雜,帶有堅果和羊奶特有的花香氣息。
Aged fresh cheese熟成過的新鮮乳酪,指的是將新鮮乳酪放在特定溫度與濕度的地窖或洞穴中,熟成一段時間讓水分蒸發,促進鐵灰色、藍色、灰色、白色等不同的黴菌和酵母,在薄而充滿皺褶的外皮生長,質地柔軟濕潤,口感滑順香氣十足,最著名的為法國的羅亞爾河地區(La Loire),常見小巧的尺寸,有著鐘形、小圓形、金字塔型、錐形、木棍形…等多樣迷人的造型。
製造商 : JACQUIN & FILS
原產地:法國
熟成時間:3週
乳酪類別:熟成過的新鮮乳酪
成份:山羊奶,凝乳酵素,鹽,乳酸菌
營養標示
每一份量50公克 本包裝含3份
每份 每100公克
熱量 140.5大卡 281大卡
蛋白質 9.5公克 19公克
脂肪 12.5公克 25公克
飽和脂肪 6.5公克 13公克
反式脂肪 0公克 0公克
碳水化合物 0公克 0公克
糖 0公克 0公克
鈉 320毫克 640毫克
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.