Selles-sur-Cher AOP Fermier Xavier David

The Selles-sur-Cher PDO Farmhouse Xavier David is produced by La Ferme de la Pinoterie using traditional methods. The Alpine and Saanen goats are fed maize and alfalfa hay – without silage and GMOs. Each day, the raw whole milk from both evening and morning milkings is coagulated together. After a slow, lactic coagulation, the curd is ladled by hand into perforated moulds to drain for 24 hours. Once removed from the moulds, the cheeses are hand-salted on racks with a mixture of salt and ash. The Selles-sur-Cher is then aged by Fromagerie P. Jacquin & Fils. During the maturation, yeasts begin developing on the rind after 2 to 3 days. Around day 10, the cheese reveals white, blue and green moulds and unveils a creamy paste with a fresh and delicate flavour, highlighted by notes of hazelnut.