Valençay is an unpasteurized goat cheese from the Berry province of France, known for its distinctive truncated pyramidal shape and ash-covered rind. It has a soft, creamy texture and a mild, lemony flavor with a hint of saltiness. The cheese's surface molds and ash coating contribute to its complex flavor profile.
What is Valençay Cheese?
Valençay is a soft goat’s milk cheese with a distinctive square-base flattened pyramid shape and a thin ash-covered rind. This cheese obtained PDO (protected designation of origin) status in 1998. Originating from the province of Berry in central France, Valençay is characterized by its harmonious shape, light gray to blue-gray thin rind, and smooth, homogeneous porcelain white interior. The PDO area includes communes in Indre, Indre-et-Loire, Cher, and Loir-et-Cher.
Legend and History
Legend has it that the shape of Valençay is due to the Prince de Talleyrand. Originally, the cheese was tall and pyramid-shaped. To avoid reminding Emperor Napoleon of his defeat in Egypt, Talleyrand cut the tops off the cheeses, changing the molds to their current shape. Today, the flattened cheeses weigh 8 ounces (220 grams) and also come in a Petit Valençay version weighing 4 ounces (110 grams).
Production
Valençay is made from raw whole goat’s milk. After a maturation phase, a small amount of rennet is added to obtain lactic curds. The curds are then molded through successive operations and drained spontaneously for at least twenty hours without any pressure. The cheese undergoes surface salting and ash coating on all sides. The maturing phase involves a draining period in the cheesemaking room or dryer with an air temperature greater than or equal to 50°F (10°C). The cheese can be sold from the eleventh day if there is a rind with superficial mold covering the entire surface.
Characteristics
- Texture: Smooth and firm, yet supple.
- Flavor: Lactic flavor with hints of fresh nuts, dried fruit, and hay.
- Aroma: Slight aroma of goat and undergrowth, with floral hints.
- Appearance: Light gray to blue-gray thin ash-covered rind with a porcelain white interior.
Fresh Valençay has a fine and creamy texture. With further maturing, it becomes slightly crumbly. The ash-covered rind can be eaten and used in cooking.
Serving Suggestions
Valençay is perfect on a cheese platter, pairing well with all aperitif snacks, gratins, and tarts. Diced mature cheeses can accompany mixed salads. The distinct flavors of undergrowth and hazelnut make it a versatile ingredient in various dishes.
Additional Information
Valençay is available between March and December, with peak production between April and August. The cheese is best enjoyed with a crisp Sauvignon Blanc wine. It pairs harmoniously with dry white or sparkling wines.
Key Facts About Valençay Cheese
Country of Origin | France |
Specific Origin | Province of Berry, centered on the Indre department |
Certification | PDO (1998) |
Milk Type | Raw whole 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 |