Valençay cheese is one of the classic French cheeses made in the province of Berry, in central France, and named after the town of Valençay in the Indre department, France.
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Ingredients: Cheese; Milk (Cow, Goat, Buffalo or Ewe’s Milk), Salt, Starter Culture, Bacteria, Rennet, Annatto. Decoration may contain Fruit, Nuts and Foliage.
For allergens, please see ingredients.
Valençay cheese is one of the classic French cheeses made in the province of Berry, in central France, and named after the town of Valençay in the Indre department, France. This cheese is coated with vegetable ash and made in a dairy called Valençay Laitier. Valençay is an unpasteurised goats-milk cheese and made using a traditional animal rennet. Its rind has a rustic blue-grey colour which is made up of the natural moulds. The curd is drained and placed in a mould for 36 hours and after being removed it is then dusted in charcoal dust and left to ripe in a moist and damp maturing room for approximately 3 weeks to allow the natural and distinctive rind to develop. Each cheese, when young, has a fresh citric taste which develops. with age. into a more nutty and well rounded taste, characteristic of a goats cheese. It is available usually between March and December, with peak manufacture between April and August. Valençay cheese used to have the shape of a perfect pyramid with a pointed top it but, legend has it, that when Napoleon returned to the castle of Valencay, after his unsuccessful expedition in Egypt, he saw the cheese and in a fit of rage drew his sword and cut off the top of the cheese. Since then the cheese has always been made with a flattened top. The cheese received AOC status in 1998 making Valency the first region to achieve such a status for both its cheese and wine.