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These two French bloomy rind cheeses share several common traits but are distinctly different cheeses. St. Marcellin is a delicate little disk of mold-ripened cow milk cheeses with just a hint of a bloomy rind. It is often sold in small terra-cotta dishes to help even out the moisture and allow it to keep a bit longer.
Selles-sur-Cher, from the Loire Valley, is a tangy goat milk cheese with a layer of ash in its bloomy rind giving it a striking gray appearance. The ash also gives it a distinct mineral note while the interior paste is tangy and briny with floral notes. Both these cheeses can be made in the classic St. Marcellin mold/form or you can use small cheese baskets to make single serving sizes.