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Valencay is a ladle-moulded raw goat's milk farm cheese.
It originates from Indre in the Centre-Val de Loire region.
29% fat.
Valencay is a PDO farm cheese made from raw Goat's milk of about 250g with 29% fat on finished product.
Valençay fermier PDO belongs to the family of soft white goat cheeses with a bloomy rind. Its rind is thin and regular with a grey colour, revealing a softer paste inside. Its soft paste more or less smooth depending on the maturation, remains firm.
His pronounced caprine odor gives way to a nutty taste and pronounced flavors.
The history of this cheese is still unclear. It is said to have originated during the Empire period: its truncated shape is said to have come from a sabre-rattling by Napoleon, who couldn't bear to see its pyramidal shape after his defeat in Egypt.
This is also said to be a copy of the shape of the bell tower of the village Valencay.
Ideal tasting period is from March to November.
The Valencay will be enjoyed both cold and warm, on toast for example. The Valencay farm cheese AOC will go perfectly with a dry white wine Sancerre or a red wine from the Loire Valley country such as a red Gamay.
