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!

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Some cheeses stand out because of their aroma. Others stand out because of their flavour. San Simón stands of because of both, and also its unique shape. Read on to discover this smoked cheese from Spain.

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Mauri Taleggio is a semi-soft washed rind cheese made by Mauri Formaggi in northern Italy. It is instantly recognisable due to its signature square shape. Read on to learn more about the history of this remarkable cheese, how it is made, what it tastes like and how best to serve it.

How Taleggio is made

To get the production of Taleggio under way, the cheesemaker heats the cow’s milk to a maximum temperature of 35 °C. Afterwards, they add rennet and starter culture to separate the curd from the whey.

Next, they proceed to break the curd over two steps. The reason for this is to craft a cheese with optimal textural consistency. Eventually, they extract the curd and transfer it to the iconic square moulds.

Steaming the cheese

Thereafter, the cheesemaker steams the bricks of cheese to eliminate all remaining whey and acidify the cheese. Overall, steaming lasts from 8 to 16 hours and takes place in temperature and humidity controlled cellars.

During this step, the cheesemaker turns the cheese regularly to maintain a uniform texture. Finally, they brand the cheese with a signature symbol (see image above).

Wrapped in newspaper

After maturation is complete, the cheese maker wraps the blocks of cheese in a quirky newspaper-style wrap. Significantly, the wrap allows the cheese to breathe and mature further.

When it is ready for consumption, Taleggio has a thin, soft pinkish rind with patches of grey-green mould. Under the rind, its paste is uniform and compact. When ripe, the light yellow paste softens to become creamy and oozy, even at room temperature.

The post Mauri Taleggio: Italy’s Newspaper Cheese appeared first on Cheese Atlas.

Suzette is a robust washed rind cheese made by Hall’s Family Dairy in Western Australia. Read on to learn about this remarkable cow’s milk cheese, and what sets it apart from all other Australian cheeses.

The post Suzette: Pont L’Évêque Cheese From WA appeared first on Cheese Atlas.

Where La Luna comes from

La Luna is a soft goat’s milk cheese made by Holy Goat Cheese in Sutton Grange, Central Victoria.

Carla Meurs and Anne-Marie Monda established Holy Goat Cheese in 1999. After spending 12 months working on farms around Europe in the early 90’s, the couple returned to Australia and eventually purchased Sutton Grange Organic Farm where they set up the dairy.

A pampered herd of goats

A small and pampered herd of some 120 Saanen and British Alpine goats call the farm home. The goats are free to roam and feed on a variety of local grasses and shrubs.

Carla and Anne-Marie hand-milk 80 of their goats. Furthermore, the organic goat’s milk has the ideal protein and fat content for cheesemaking. They drew the inspiration for their signature cheese, La Luna, from the matured goat’s milk cheeses of Provence.

How La Luna is made

Its production begins with the milk being gently pasteurised and then slowly fermented to form a soft curd. Afterwards, the cheesemaker shapes the curd into a large ring with a hole in the middle which is left to mature for a minimum of 3 weeks.

During the maturation, the delicate Geotrichum candidum mould forms a wrinkly ivory rind on the surface. Underneath the rind, the soft white pâte has an ice cream like consistency and a mild milky and herbaceous aroma.

Moreover, as the cheese matures, its flavour goes from light and citrusy to being full- bodied and nutty.

How to serve La Luna

As always, let your cheese get to room temperature before serving. Enjoy this Aussie beauty with a zingy, zesty cool climate Chardonnay.

The post Holy Goat La Luna: Australia’s Best Goat Cheese appeared first on Cheese Atlas.

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.