Maturation: 4-5 weeks
Cheese Type: unpressed, Uncooked soft cheese with white mould
Legend says Valencay cheese used to have a perfect pyramid shape but when Napoleon came back to the castle of Valencay after his unsuccessful expedition in Egypt, in a fit of rage, he cut the top of the pyramidal cheese. Since this episode, this AOC cheese has always been made with a flattened top.
Made with raw goat’s milk and covered with vegetal ash, Valencay gets some floral and goaty notes on the nose. In the mouth, the cheese is creamy, delicate, lactic with acidulous citrus aroma and get some dry hay and dried fruit notes.
Perfect to add some volume on a cheese board, Valençay is also a cheese that can be cooked. Its pronounced flavours make it perfect for aperitifs, gratins and tarts.
Store it in the fridge for up to 2 weeks.
Red wines (Chinon, Red Sancerre, Menetou Salon)
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