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Europe, US, Canada: 24h-48h*, Brasil, Japan: 48h-72h*
*for orders placed before 9 a.m (Paris time), according to Fedex deliveries

Guide to cheeses

Pour des raisons climatiques (fortes chaleurs perturbants nos livraisons), notre site www.french-cheese.com ré-ouvrira le 15 Septembre 2010. Nous vous remercions par avance pour votre compréhension.
L'équipe French-cheese

Because of the hot weather that hindered our deliveries, our website www.french-cheese.com will open again on September 15th 2010. We thank you in advance for your understanding.
The French cheese team.

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What you need to know...

The Selles-sur-Cher saw the light of day in the surrounds of Basse Sologne in the 18th century, at least so it has been calculated, but it could be well before that! It’s a flat disk with bevelled edges weighing around 150 grammes. It established its pedigree in 1970 by obtaining the AOC (Appellation d’Origine Contrôlée). It can be enjoyed at all stages of the refining process, but in our view nothing can equal a cheese that has taken its time to evolve in the secret of the cellars. Then it is firm, sometimes brittle, coloured deep ivory white. The mouth registers no seeds on its entry, just a compact mass ready to melt, which is curious because it is a firm cheese. Its taste details are intense with their woody and hazel-nutty accents. The acidity which disappeared in the refining phase has given way to a secret coolness. As an accompaniment, a chilled Chenin will very cheerfully help it on its way.