Valençay 
Valençay is an unpasteurised goat cheese from the province of Berry in central France, shaped like a truncated pyramid and dusted with charcoal. It tastes fresh and citric when young, and nutty with age.
Pierre-Yves Beaudouin / Wikimedia Commons
Key Facts
| Country of Origin | France |
| Specific Origin | Province of Berry, centered on the Indre department |
| Protection | PDO (1998) |
| Milk Type | Goat’s milk |
| Milk Treatment | Raw |
| Rind | Ash-covered thin |
| Texture | Fresh: fine and creamy; Mature: slightly crumbly |
| Flavor | Goat, undergrowth, floral hints |
| Aroma | Slight aroma of goat and undergrowth, floral hints |
| Colors | Light gray to blue-gray rind, porcelain white interior |
| Forms | Square-base flattened pyramid, 8 oz or Petit Valençay 4 oz |
| Age | From the 11th day |
| Rennet Type | Small amount |
| Alternative Spellings | Valencay |
What is Valençay Cheese?
Valençay is made in the historic province of Berry in central France and takes its name from the town of Valençay in the Indre department. Berry has produced many cheeses over the centuries, among them Selles-sur-Cher, Crottin de Chavignol and Pouligny-Saint-Pierre. Valençay reached AOC status in 1998, and when Valençay wine followed in 2003, the area became the first to hold AOC status for both its cheese and its wine.
One apocryphal story has Napoleon stopping at the castle at Valençay after his campaigns in Egypt. The local pyramid-shaped cheese supposedly stirred up bad memories, and he cut the top off in anger with his sword. The truncated shape is said to date from that moment.
The curd is drained and placed in a mould. Once turned out, the cheese is covered with charcoal dust and left to ripen in a humid, ventilated room for three weeks. The characteristic mould forms on the outside during that time, and the paste, crumbly at first, softens.
Each cheese weighs 200 to 250 grams (7.1 to 8.8 oz) and stands around 7 cm (2.8 in) high. The milk is goat's milk, unpasteurised. Natural moulds give the rind its rustic blue-grey colour, which is then darkened with a dusting of charcoal. Young cheeses taste fresh and citric. Age brings out the nutty character typical of goat cheeses.
Valençay is sold between March and December, with most of it made between April and August.
How Does Valençay Cheese Compare?
The most relevant cheeses to compare Valençay against.
