Valencay Cheese PDO

Production area

Centre-Val de Loire

Unpasteurized Valencay Cheese PDO is made from whole goat's milk, shaped like a truncated pyramid, and has a rind coated with ash. Awarded PDO status in 1998, Valencay cheese offers a delightful change. The cheese itself also changes, or rather evolves over time: its light, creamy texture becomes firmer, and its goaty, nutty flavors become more pronounced. Truly something for everyone!

What you need to know

How is Valençay Cheese Made?

The production of Valencay cheese may seem simple, but it follows strict conditions. The PDO permits only milk from Alpine or Saanen goats, or a cross between the two. Their feed must primarily consist of grass from grazing and cereals produced on the farm. GMOs are prohibited, and the entire process is tightly regulated.

The milk, which must come from no more than four milkings, is coagulated over 24 hours using rennet. The curd that forms is then transferred directly to molds, draining for at least another 24 hours.

Next, the fresh cheeses are removed from the molds, salted, and covered with food-grade vegetable charcoal before drying for a full day. Following this drying phase, they are placed in a ripening room to mature for at least eleven days. The rest is a matter of taste!

Valençay Cheese Flavor Profile

Valençay has a zesty, citrusy taste with soil and hazelnut notes. Soft and creamy at first, it becomes more solid and chalky with age. The natural skin is a bit crunchy and more flavorful.

Characteristics

Look

Shaped like a truncated pyramid with a thin, light gray to bluish-gray rind.

Taste

A light and creamy texture after 11 days, it gets firmer the longer it ages; the flavor also becomes more goaty and nutty over time.

Editor's note

« In the past, ash from vine stalk charcoal was used, making this type of cheese exclusive to areas that also produced wine. »

How to use

Storing Valencay Cheese PDO

Keep your Valençay cheese refrigerated, in its original packaging.

Preparing Valencay Cheese PDO

Take your Valencay out of the refrigerator at least 30 minutes before serving to fully appreciate it.

Using Valencay Cheese PDO

Simply enjoy it with a seeded baguette, try a very young version in a beet salad or a zucchini gratin, or use an older, drier variant on pasta for example.