We work with three small farms for our Selles sur Couffy. To make this cheese, cultures are added to morning milk with a little whey from a previous make before it acidifies for 1 day and is ladled into moulds. After a period of maturing in the moulds, it is salted with a mixture called sel gris (salt plus vegetable ash) and left to mature. They taste creamy, fudgy, sweet, gentle and generous with a lightly vegetal note. They are one of the most moreish and approachable of our goats cheeses.