How to make a "Selles-Sur-Cher"-style creamy goat cheese at home

Want to explore a more adventurous goat cheese than plain chèvre? There are hundreds of French goat milk cheeses known as "chèvre", but some of Mary Anne's favourites are Selles-Sur-Cher and Sauvaget. Mary Anne shows you how to make a "Selles-Sur-Cher"-inspired goat milk cheese at home in this cheesemaking tutorial.
Different than a basic plain chèvre that you can buy at a local grocery store, Selles-Sur-Cher is a bloomy-rind cheese (like "camembert" and "brie") but it has a light greyish-white rind due to a light sprinkling of edible vegetable ash.
The taste of this aged goat milk cheese is fresh, goat-y with notes of citrus and salt. The interior paste is pure white, soft and spreadable.
Affinage notes:
It is important to allow for air flow around these cheeses during their maturation phase at 10 degrees Celsius / 50 degrees Fahrenheit. With high humidity the fungal spores will germinate and create a wrinkly grey-ish white, edible coat around the cheese within the first 2 weeks. After this maturation stage, you should store the cheeses at a cooler temperature to slow down ripening, i.e. in your regular fridge.
Mature this cheese at 10℃ / 55℉ for at least 10 days before eating, keeping it at a high humidity (90 - 95%). Flip daily. Wipe away all extra moisture from the ripening box.
To learn how to make other French goat cheeses at home:
- see this video about Crottin: • Love Goat Cheese? Try ...
- and this video about Valencay: • A Valencay-Inspired Go...
See other videos on this KZbin channel to learn how to make: camembert, brie, cheddar, feta, mascarpone, quick mozzarella, cream cheese, ricotta, labneh, nabulsi, belper knolle, colby, yogurt, as well as a boursin-style cheese.
Here’s where you can purchase cheesemaking tools and ingredients such as rennet (coagulant) and bacterial & fungal cultures on-line in Canada and the U.S.:
Canada: glengarrycheesemaking.on.ca
USA: cheesemaking.com
Please consider becoming a patron & supporting this channel, by making a donation through Patreon: / givecheeseach. .
The music in this video "Jazz Mango" is royalty free, offered by KZbin.

[@223m.asadullahmohsin3]

You are like an encyclopaedia of cheese. Absolutely gem to watch!

[@GiveCheeseaChance]

Awww, thank you so much for your kindness. :-)

[@jmilkslinger]

Excellent video, Mary Anne! I'm inspired. (I love how you clearly write out the math for getting the correct amount of salt.)

[@adsal100]

Hello I have been a cheesemaker for more than a decade. I have been a cheese instructor too. I must compliment you on your instructor technique. I can say that beginners would be encouraged to give this a go because your instruction is clear, concise and not ambiguous. Well done.

[@GiveCheeseaChance]

Thank you for your kind comment. It is very much appreciated. Can you tell me more about your cheesemaking projects?

[@adsal100]

@GiveCheeseaChance I've made many and varied cheeses mostly successful- the odd rogue cheese! I regularly make camembert, feta, Valencay, Saint Maure de Touraine, I currently have a English Cheshire maturing. I also smoke and cure a variety of meats too.

[@josegonzales54195]

​@@adsal100I also cure meats. I just made a duck breast prosciutto. Can't wait to taste it.

[@sarahcann5811]

Wonderful video! I raise dairy goats and have done basic cheeses but you are inspiring me to get adventurous. Thanks!

[@GiveCheeseaChance]

Cool! Glad to hear it! Enjoy!

[@mdshawki3]

Excellent,bravo ,amazing for your channel , we are waiting more and more videos for the most types of cheeses God bless you

[@iwonacharleson7071]

Right up my street Mary Anne 😃, thank you so much for this video.

[@maryannefarah4367]

Glad to hear it, Iwona! Make sure the cheeses get good air flow during ripening. I found this critical.

[@angelbreaker3244]

I can't tired to say to you .. Thanks thanks thanks... and more thanks

[@GiveCheeseaChance]

:-)))

[@frederickmagill9454]

Great video, many thanks💐💐

[@imelenaandimakethings9542]

Thank you so much for making this video! I have a lot more confidence to try this now.

[@GiveCheeseaChance]

You can do it! Remember, this is a soft cheese so it has a short shelf life. Best to eat it within a month of making it.

[@georgiosvrontakis4011]

Sehr gut alles was du machst

[@achourtamaguelt139]

Thanks for another great video

[@GiveCheeseaChance]

So kind of you. Thank YOU!

[@achourtamaguelt139]

@@GiveCheeseaChance I thank you because I will try your recipe as soon as possible.

[@PeterBallW]

Thanks for another great video, Mary Anne. Another cheese to try! What pH meter are you using and where did you buy it?

[@GiveCheeseaChance]

The pH meter I use is a Hansen product specifically for cheesemaking. Here's a link that I hope will work for you... kzbin.info/www/bejne/pnmTi6x8a9uojdE

[@PeterBallW]

Hey Mary Anne, the link you provided is to your KZbin video. Do you have a link for the pH meter?

[@GiveCheeseaChance]

@@PeterBallW Sily me! LOL. Hanna pH meter tester kit : www.itm.com/product/hanna-hi-981032-cheese-ph-tester-kit?gclid=CjwKCAiAnZCdBhBmEiwA8nDQxddqm_6HJlOsb-FbMPWwZ0OORySTV1sPcG7a8H-Zz1v7GioO9S7-PxoCsW4QAvD_BwE

[@PeterBallW]

That’s it! Thanks so much. I didn’t realize there was a difference between PH meters for cheese and general use.

[@GiveCheeseaChance]

@@PeterBallW I think the cheese pH meter has a stronger tip.

[@SamayoaMoran]

Hi! Thanks for your videos. I have a question. Doesn't the cheese gain more acidity when drained and turned at room temperature?

[@GiveCheeseaChance]

Yes, it does. You can slow down the acidity by draining at a cooler temperature (your fridge) if needed. Depends on your goal for your final paste.

[@sharonbromley2850]

I notice there was no waiting period between adding the culture and then adding the rennet? Is that correct? Thanks 😊

[@GiveCheeseaChance]

Yes, that is correct.

[@greglaroche1753]

Thanks for the video. The links at the end of your videos don’t seem to work.

[@GiveCheeseaChance]

I'm sorry about that. I don't know how to fix it (and I feel embarrassed saying so). Could you copy and paste into your browser?

[@joliving6837]

Ma'am i use yogurt to make cottage, cream n even cheddar cheese at home...turned out great... sometimes I use lemon...can you plz do a vlog showing which cheese one can make with yogurt or lemon juice as a starter as other starters aren't available easily...thk you

[@maryannefarah4367]

What a great question. You can certainly use yogurt and buttermilk to make some cheeses but you should be aware of the kind of bacteria you need for each cheese. It is explained in this video… kzbin.info/www/bejne/hmGZpZSue61ng7Msi=Wp6QCQE497g4dzK6

[@joliving6837]

@@maryannefarah4367 thk you...still difficult to find the different starter cultures for home cheese making where I live...even found vlogs on clabber culture but not confident to make it at home...apart from cottage, cream n cheddar, if there are other varieties of cheese that can be made using yogurt, lemon juice or even vinegar plz do a vlog on it...rgds

[@GiveCheeseaChance]

@@joliving6837 Yes, you can make RICOTTA using just vinegar. Here's a video on how I do it with just vinegar (sorry for the poor audio; it was the first video I ever made)... kzbin.info/www/bejne/mp7QZa2VfL52erMsi=8983R-p1bvpA_4zk

[@GiveCheeseaChance]

@@joliving6837 You can also make NABULSI cheese which doesn't use any bacterial culture either. Here's the video on making Nabulsi cheese: kzbin.info/www/bejne/hpTGc56knLSDirMsi=XJFnC4WfcmkVJh6u

[@joliving6837]

@@GiveCheeseaChance thk you

[@michaelmiller7988]

I got a question. Where are you buying your cultures. I can't find anything, other then starter culter packets

[@GiveCheeseaChance]

I buy most of my cheesemaking supplies from Glengarry Cheese Supply in Ontario, Canada. They ship internationally.They are also helpful if I have a question and I need to call them on the phone.

[@tomdaun1]

Where did you find the aging box

[@GiveCheeseaChance]

Hello Thomas. I went to a local closet organizer store. I picked up this particular box because I was able to fit a tray inside it and it was generally flat so could have lots of airflow inside and keep the lid open or closed. I liked that the lid was always attached--i have had other similar boxes and somehow the lid gets lost.

[@mhhawali3148]

that's a lot Flora Danica you are using. I believe i use 1/16 for 4 l (or 1/8 tsp for 8l). Any reason why?

[@GiveCheeseaChance]

You can use less though. I find I hit the right pH at the right time using that amount.

[@hexenwaldranch7809]

If I am using only a gallon of milk… do I half the amount of rennet and bacterial and fungal cultures in your various cheese recipes?

[@GiveCheeseaChance]

Yes, you can halve all the ingredients in this recipe and make a successful cheese.

[@londonjarrett9126]

😡 "Promo SM"!