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French Cheese Guide


french cheese guide

Cheese-France, french cheese guide

Cow's milk:
Aisy Cendré
Beaufort
Bleu d'Auvergne
Boursin
Brie de Meaux
Camembert
Cantal
Chaource
Comté
Coulommiers
Epoisses
Fourme d'Ambert
Langres
Livarot
Munster
Pont l'Eveque
Reblochon
Saint Marcellin
Saint Nectaire
Tomme de Savoie

Goat's milk:
Brocciu
Banon

Chabichou du Poitou
Chevre

Crottin de Chavignol
Valencay

Ewe's milk:
Brocciu
Ossau-Iraty
Roquefort

 
Other sites:
French Wine Guide
Cuisine-France

© Cheese-France 2014

 

 

cheese france french cheese guide

Valencay

valencay cheese  
Region Milk Type

Centre

Goat

soft, uncooked, unpressed

Fat Grade Affinage
45% AOC 2 months
 

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About Valencay: Named after a town in central France, Valencay is shaped like a pyramid with the top cut off. Originally, the shape was perfectly pyramidal. But, coming back from a calamitous campaign in Egypt, Napoléon stopped in Valençay. He saw the cheese and with anger took his sword to chop the top off.

Valencay making: Valencay is still made following the traditional method. When the cheese is firm enough, it is covered with salted charcoal ash allowing Valencay to keep its flavor for a long time. As it matures in a ventilated cellar at 80% of humidity, a natural blue mold covers the cheese.

Tasting Valencay: The paste is moist and firm. Valencay has a soft and delicate taste with nutty flavor.

Tasting advices: As crackers, as an hors d'oeuvre, on a cheeseboard or even with baked potatoes.

Valencay and wine: Sancerre or Chablis (French Wine Guide)

More French Cheeses: Banon, Chèvre (goat cheese)

 

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Assortment of four French cheeses: Epoisses, Chèvre, Chaource and Gruyère de Comté.

 

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