Crafted in the Loire Valley
Rond du Cher is a soft goat’s milk cheese originating from Sologne in France’s Loire Valley. Effectively, local cheesemakers use a recipe that is based on a traditional Lorraine cheese, the Selles-sur-Cher.
Selles-sur-Cher is a raw milk cheese made in the Cher Valley using local goat’s milk. The rich soil in the valley produces a sweet hay that influences the flavour of the local milk. As a result, the cheese that is made in the area tends to have a natural sweetness.
The pasteurised version
With regulations currently in place in Australia regarding raw milk, we do not have access to the traditional Selles-sur-Cher. Instead, we have a pasteurised version of the cheese called the Rond du Cher made by Fromagerie Jacquin.
As a matter of fact, cheesemakers in Sologne adapt the recipe for Selles-sur-Cher to use pasteurised milk. Initially, they hand-ladle the formed curds into circular moulds to ensure a smooth texture. Then, the cheesemaker coats the young cheese in a mixture of salt and vegetable ash.
At 3 weeks, it develops a downy grey rind with the occasional blue patch and a pristine white pâte. It has a mild goaty aroma and is sweet and nutty on the palate.
How to pair Rond du Cher
Enjoy this delicate but complex cheese with a crisp Sauvignon Blanc.
