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Valencay

Valencay
DocteurCosmos / CC BY-SA 3.0,2.5
  • Made from unpasteurized goat's milk

  • Country of origin: France

  • Region: Berry, Loire Valley

  • Type: soft, blue-veined

  • Fat content: 45%

  • Texture: creamy, runny, smooth and soft-ripened

  • Rind: mold ripened

  • Colour: blue-grey

  • Flavour: citrusy

  • Aroma: goaty

  • Vegetarian: no

  • Producers: Various

  • Alternative spellings: Valençay Fermier, Valençay Laitier

Valençay cheese is one of the classic French cheeses made in the province of Berry in central France. It is named after the town of Valençay in the Indre department, France.

This cheese comes in two types: the one coated with wood ash and produced on farms is called Valençay Fermier while the other coated with vegetable ash and made in dairies or industries is called Valençay Laitier.

Valençay is an unpasteurised goats-milk cheese. Its rind has a rustic blue-grey colour which is made of the natural moulds. The rind is then darkened by dusting charcoal powder. It is available usually between March and December, with peak manufacture between April and August.

Valençay cheese used to have a shape of a perfect pyramid with a pointed top. But when Napoleon returned to the castle of Valencay after his unsuccessful expedition in Egypt, he saw the cheese, 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.

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