Manufacture
Around 1.3 litres of unpasteurized milk are used to make a single 150g cheese. After the milk is soured using the ferment is heated to around 20C. A small amount of rennet is added and left for 24 hours. Unlike most other types of cheese, the curd is ladled directly into its mould which contains tiny holes for the whey to run off naturally. The cheese is then left in a cool ventilated room at 80% humidity (dry compared to a typical cellar at 90-100% humidity) for between 10 and 30 days during which time it dries as the mould forms on its exterior. An initial coating of charcoal encourages the formation of its characteristic mould.
Selles-sur-Cher is made in fermier (36%), coopérative, and industriel production, with 747 tons produced in 2005. Although industriel production is now all year round, it is at its best between spring and autumn. The cheese was awarded AOC status in 1975. According to its AOC regulations, the cheese must be made within certain regions of the departments of Cher, Indre and Loir-et-Cher.
Read more about this topic: Selles-sur-cher (cheese)
Famous quotes containing the word manufacture:
“Culture is an instrument wielded by teachers to manufacture teachers, who, in their turn, will manufacture still more teachers.”
—Simone Weil (1909–1943)
“The profession of magician, is one of the most perilous and arduous specialisations of the imagination. On the one hand there is the hostility of God and the police to be guarded against; on the other it is as difficult as music, as deep as poetry, as ingenious as stage-craft, as nervous as the manufacture of high explosives, and as delicate as the trade in narcotics.”
—William Bolitho (1890–1930)
“I believe that the miseries consequent on the manufacture and sale of intoxicating liquors are so great as imperiously to command the attention of all dedicated lives; and that while the abolition of American slavery was numerically first, the abolition of the liquor traffic is not morally second.”
—Elizabeth Stuart Phelps (1844–1911)