Group · Dairy
Selles-sur-Cher
Selles-sur-Cher is a goat’s cheese from the Berry region, shaped like a truncated cone, PDO, and dusted with charcoal ash. Its blue-grey rind and very fine white paste make it one of the most recognisable goat’s cheeses on a cheeseboard.
In terms of nutrition facts: 289 kcal per 100 g, with 23.5 g of fat of which 17.5 g is saturated, and 18.4 g of protein. It provides 161 mg of calcium and 56 µg of iodine per 100 g, with 1.47 g of salt.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 289 kcal |
| Kilojoules | 1200 kJ |
| Protein | 18,4 g |
| Carbohydrate | 1,2 g |
| Fat | 23,5 g |
Micronutrients per 100 g
All measured nutrients, ranked by share of the daily reference intake.
- Iodine56 µg37 %
- Calcium161 mg20 %
- Omega-3 ALA0,09 g4 %
- Vitamin B120,1 µg4 %
- Total omega-30,09 g4 %
- Omega-6 LA0,37 g4 %
- EPA0,01 g3 %
Anses Ciqual 2025. Source: Anses, 2025, Ciqual food composition table
Tips
One cheese weighs 150 g: that is 434 kcal. To be shared, obviously. A cheeseboard portion of 30 g comes to 87 kcal.
56 µg of iodine is the highest of the goat’s cheeses in this selection. More than a third of the reference intake per 100 g. The iodine in milk depends heavily on what the animals eat.
The ash regulates moisture. The vegetable charcoal neutralises surface acidity and helps the ripening flora to settle. It is edible and adds nothing nutritionally.
It is milder than it looks. Its paste stays fine and not very sharp even when mature, unlike Pélardon. It is a good goat’s cheese for beginners.
Raw milk. The PDO requires it: not recommended for pregnant women or people with weakened immune systems.