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Valençay

Valençay is remarkable for its truncated pyramidal shape and ashen rind. History has it that Valençay cheese was originally shaped like a tall pyramid. But Talleyrand, who lived in Valençay castle, lopped its head off lest Napoleon be reminded of his defeat in Egypt when people gave him some of the cheese. Valençay is made with whole raw milk. When it is removed from the mould, it salted and coated with charcoal. It can be eaten from the 11th day of ripening.

  • chevre
    Cheeser
    Goat’s milk
  • AOP
    YEAR OF LABELLING
    1975
  • thermometre
    Raw milk
  • fromages
    Goats and brousses
Key figures
  • 47 Milk producers
  • 24 Farmhouse producers
  • 5 Production plants
  • 4 Maturing plants
  • 298 Tons marketed in 2020

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Our tasting tips

La découpe du Valençay

Cutting

Pains à déguster avec le Valençay

Breads

Seeded baguette
Vienna bread
Traditional baguette
Fruit bread

Accords gourmands

Food pairings

Alcohol abuse is harmful to your health.
Drink in moderation.

Valençay forms a divine pairing with the PDO wine of the same name, whether red, white or rosé!

 

Organoleptic characteristics

Appearance

Bloomy rind flirting with both light grey and blue-grey.

Texture

Texture

It can be eaten young, when its paste is creamy and has a yielding texture. When more aged, it has flavours ranging from fresh nuts to dried fruit.

Gout

Taste

Notes of undergrowth and hazelnuts.