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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.
Purchasing this ON DEMAND class will give you instant access to this course and you can watch it over and over again for as long as you wish. The link to the course will be sent immediately by out automated software but sometimes these emails get screened by spam filters so be sure to check all your junk mail and promotions folders! You’ll also be receiving the downloadable recipes and food safety tips. Once you’ve finished your classes, you’ll have the opportunity to get your questions answered by our experienced and helpful cheesemaking instructors.