| VALENCAY |
 Description:
The cheese’s form,
a four-sided, truncated pyramid from berrichon goat’s raw milk has similar
characteristics of many other cheeses from this area, such as the
Pouligny-Saint-Pierre, the Levroux. History tells us that the original shape
was a perfect pyramid. It shaped was changed according to two stories.
Napoléon returning from the disastrous campaign in Egypt stopped at the
castle of Valençay ; saw the cheese ; in a fit of anger draw his sword
and chopped the top off. Needless to say it was one of Napoleon’s favorite
cheeses. Another story is told that the farmers wanted to copy the steeple of
the village church. The Valençay is made by allowing the curd to drain
in a mould, it is then removed and covered with salted charcoal ash and allowed
to ripen for about 4 to 5 weeks in a well ventilated cellar at 80% humidity.
During this period its rind will thicken slightly and acquire blue marks.
Texture:
The pate
texture is fine-grained and cream.
Taste:
Its taste is mellow and savory to the
palate. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| AOC
in |
 |
1998 |
| Weight |
 |
220 g |
| Affinage |
 |
1 month |
| Pate
(dough) |
 |
Pate : Soft |
|
