Few things are as lovely as a young goat cheese from the Loire Valley. It is versatile and light, like a new spring coat, and when paired with preserves or a glass of Sancerre, it becomes ethereal, musical – think “Umbrellas of Cherbourg.”
You could say that Selles-sur-Cher is the Catherine Deneuve of goat cheeses, achingly fresh and flawless. It’s the sort of cheese you can’t possibly tire of, and it’s as sparkly for supper, crumbled over salad, as it is for breakfast, slathered on toast with jam. To continue reading, please visit the Di Bruno Blog.
Full disclosure: I freelance for Di Bruno Bros. twice a month. They pay me to write about cheese for their blog, and I run a nugget of the post here.
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