Valencay

Region Milk Type Centre Goat soft, uncooked, unpressed Fat Grade Affinage 45% AOC 2 months

 

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About Valencay: Named after a town in central France, Valencay is shaped like a pyramid with the top cut off. Originally, the shape was perfectly pyramidal. But, coming back from a calamitous campaign in Egypt, Napoléon stopped in Valençay. He saw the cheese and with anger took his sword to chop the top off.

Valencay making: Valencay is still made following the traditional method. When the cheese is firm enough, it is covered with salted charcoal ash allowing Valencay to keep its flavor for a long time. As it matures in a ventilated cellar at 80% of humidity, a natural blue mold covers the cheese.

Tasting Valencay: The paste is moist and firm. Valencay has a soft and delicate taste with nutty flavor.

Tasting advices: As crackers, as an hors d'oeuvre, on a cheeseboard or even with baked potatoes.

Valencay and wine: Sancerre or Chablis (French Wine Guide)

More French Cheeses: Banon, Chèvre (goat cheese)

 

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