Topping up Selles sur Cher moulds.
All that curd will drain down to about a third of the mould.
Experiments and special orders tucked away in a corner of the drying room.
The fromageries AOP cheeses,
Sainte Maure de Touraine logs and Selles sur Cher disks.
The non-AOP cheeses, faisselle (fresh curd), pyramids, pavés and crottins.
Jean Luc carefully cutting tasting samples.
Selles sur Cher of different ages, for tasting.