Loire Cheeses | Artisanal cheeses archive | Cheese Atlas

Valençay: Truncated Pyramid Goat Cheese

Cheese Atlas — Sun, 05 Mar 2023 01:20:05 +0000

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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Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Valençay: Truncated Pyramid Goat Cheese appeared first on Cheese Atlas.

Bûche de Montrésor

Cheese Atlas — Tue, 31 Aug 2021 10:15:07 +0000

The one with a thin straw

Bûche de Montrésor is a soft matured goat’s milk cheese made in the Loire Valley by Fromagerie Jacquin. It is inspired by the classic Sainte Maure de Touraine recipe but is made using pasteurised milk instead of raw milk.

The village of Sainte Maure lies south of Poitiers, in a region that is renowned for log-shaped cheeses.

However, a distinguishing characteristic of Bûche de Montrésor is the thin straw stick that runs through the centre of the cheese. This prevents the fragile curds from falling apart when the cheese is first removed from the long moulds and also provides ventilation for drying.

A coating of ash

The cheese is then covered with salted, powdered charcoal and laid on a board to completely drain. Affinage takes between ten days, and three to four weeks, during which the cheeses are turned every day in a well-ventilated, cool cellar at 10°-15°C with 90% humidity.

At 10 days, the logs have a light yellow rind with no mould development. At this stage, the pâte is still soft and has a pronounced tang. However, by the third week, a blue mould forms on the rind, which has now become drier. The pâte also changes to become drier, denser and smoother.

A young Bûche is fresh and acidic with citrus notes. As it ages, flavours intensify and become more nutty and salty. The mouthfeel is still surprisingly smooth.

How to pair Bûche de Montrésor

Serve with a chilled Sauvignon Blanc, Sancerre or, for something a bit more daring, a glass of Umeshu.

The post Bûche de Montrésor appeared first on Cheese Atlas.

Rond du Cher: Pasteurised Selles-sur-Cher

Cheese Atlas — Sat, 12 Sep 2020 01:55:58 +0000

Dusted in ash – Pong Cheese – Source

Crafted in the Loire Valley

Rond du Cher is a soft goat’s milk cheese originating from Sologne in France’s Loire Valley. Effectively, local cheesemakers use a recipe that is based on a traditional Lorraine cheese, the Selles-sur-Cher.

Selles-sur-Cher is a raw milk cheese made in the Cher Valley using local goat’s milk. The rich soil in the valley produces a sweet hay that influences the flavour of the local milk. As a result, the cheese that is made in the area tends to have a natural sweetness.

The pasteurised version

With regulations currently in place in Australia regarding raw milk, we do not have access to the traditional Selles-sur-Cher. Instead, we have a pasteurised version of the cheese called the Rond du Cher made by Fromagerie Jacquin.

As a matter of fact, cheesemakers in Sologne adapt the recipe for Selles-sur-Cher to use pasteurised milk. Initially, they hand-ladle the formed curds into circular moulds to ensure a smooth texture. Then, the cheesemaker coats the young cheese in a mixture of salt and vegetable ash.

At 3 weeks, it develops a downy grey rind with the occasional blue patch and a pristine white pâte. It has a mild goaty aroma and is sweet and nutty on the palate.

How to pair Rond du Cher

Enjoy this delicate but complex cheese with a crisp Sauvignon Blanc.

The post Rond du Cher: Pasteurised Selles-sur-Cher appeared first on Cheese Atlas.

Fourme d’Ambert

Cheese Atlas — Sat, 06 Jun 2020 06:37:17 +0000

Is this France’s oldest blue cheese?

Fourme d’Ambert is one of France’s oldest blue cheeses and has been an AOC cheese since 1972. Effectively, the AOC stipulates that the cheese can only be made from cow’s milk from the Puy-de-Dôme, Cantal and Loire communes.

Furthermore, an independent body also ensures that the cows spend a minimum of 150 days a year roaming free in the pastures and their fodder has to come from within the AOC-determined region.

That iconic cylindrical shape

Indeed, the moulded cheese has an instantly recognisable cylindrical shape (fourme) with a grey natural rind encasing an unctuous ivory pâte mottled with blueish-grey pockets.

Its persillage (internal structure of blue pockets) is achieved by adding specific strains of Penicillium roqueforti to the fresh curd. Afterwards, the cheesemaker transfers the curd to a mould, adds salt and lightly skewers it to allow aeration.

At this stage, the affineur takes the cheese to their maturation caves. Moreover, the wheels will spend a minimum of one month there before they are graded. The cheeses that meet the stringent standards can then be called Fourme d’Ambert.

Strong aromas of the forest greet you as soon as you remove the foil wrap. However, this blue is actually mild and slightly tangy on the palate with distinct notes of butter and cream.

How to pair Fourme d’Ambert

Enjoy this classic French blue with a chilled Sauternes.

The post Fourme d’Ambert appeared first on Cheese Atlas.

Coeur du Berry: Loire’s Heart-Shaped Cheese

Cheese Atlas — Sun, 03 May 2020 08:14:35 +0000

Take your Valentine’s Day to the next level with Coeur du Berry, a heart-shaped goat’s milk cheese from the Loire region.

From the Loire Valley

Coeur du Berry by Fromagerie Jacquin is a heart-shaped goat’s milk cheese that is made in the small village of La Vernelle, South of the Loire River. Without a doubt, this cheese is an ode to the neighbouring village of Saint Valentin.

Since the 1980’s, the locals have promoted Saint Valentin as “Le Village Des Amoureux”, translating to “The Village of Lovers”. Whilst it is not connected to Valentine’s Day in any traditional way, they have truly embraced the shared name.

The home of Selles-Sur-Cher

Fromagerie Jacquin have specialised in goat’s milk cheeses since the 1940’s. Their incredible range included the AOP cheeses Selles-Sur-Cher and Sainte Maure de Touraine, as well as their pasteurised milk variants, Rond du Cher and Bûche de Montrésor.

Overall, there is so much to love about this unique chèvre. From the greyish-blue wrinkly natural rind to the oozy white pâte, it is quite the visual spectacle.

Moreover, a fresh and milky aroma will greet your nose. And your palate will detect a mild tangy and savoury flavour with subtle notes of hazelnut and strawberry.

How to serve Coeur du Berry

Serve this most romantic of cheeses with a crisp fruity Riesling, Champagne or Pilsner.

The post Coeur du Berry: Loire’s Heart-Shaped Cheese appeared first on Cheese Atlas.