Valençay cheese is a French cheese with a unique pyramid shape, made from raw or pasteurised goat’s milk. It has a tangy, slightly salty taste and a distinctive ash coating. In this blog post, we will explore the origins, production methods, flavour and recommended pairings for Valençay cheese.
What is Valençay?
Valençay cheese is named after the town of Valençay in the Loire Valley region of France. The cheese has been made in the region for centuries, with the pyramid shape believed to have been inspired by the Egyptian pyramids.
But, if the legend is to be believed, Napoleon came back from an unsuccessful campaign in Egypt and demanded that all the pointy tops on Valençay be cut off. As a result, this cheese has since had a flat top.
How is Valençay made?
Valençay cheese is primarily produced in the Loire Valley region of France, but it is also made in other parts of the country. There are many producers of Valençay cheese in France, both large and small. Some of the most well-known include Fromagerie Jacquin, Fromagerie Rouzaire, and Fromagerie Sancerroise.
Valençay cheese is made from raw or pasteurised goat’s milk that is curdled using rennet. The resulting curds are cut and drained, and then the cheese is moulded into its distinctive pyramid shape. The cheese is then aged for several weeks, during which time it is coated in ash. Overall, the ash helps to neutralise the acidity of the cheese and creates a distinctive, earthy flavour.
Flavour profile
Valençay cheese has a tangy, slightly salty flavour with a creamy texture. Its aroma is slightly sweet and earthy, with a hint of goat’s milk tang.
Serving guide
Valençay cheese pairs well with a variety of foods, including crackers, bread, and fresh fruit. It is also commonly used in salads and other savoury dishes. Valençay cheese is best enjoyed with a light white wine, such as a Sauvignon Blanc or a Chenin Blanc.
Alternatives to Valençay
If you’re looking for alternatives to Valençay cheese, there are a few other goat’s milk cheeses that you might enjoy:
Bûche de Montresor – this French cheese is made from pasteurised goat’s milk and has a cylindrical shape with a white rind. It has a creamy texture and a tangy, slightly nutty flavour.
Crottin de Chavignol – another French cheese made from goat’s milk, Crottin de Chavignol has a nutty, slightly sharp flavour and a crumbly texture.
Sainte Maure de Touraine – this classic log-shaped raw goat’s milk cheese is also dusted in ash and has a beautiful sweet and tangy flavour.
Conclusion
Valençay cheese is a unique and delicious French cheese that is popular all over the world. Its tangy, slightly salty flavour and creamy texture make it a versatile ingredient in a variety of dishes. Whether enjoyed on its own or paired with other foods, Valençay cheese is a must-try for any cheeselover.
Thank you for reading
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