Distinctive in its truncated pyramidal shape, Valençay is an unpasteurised goat-milk cheese weighing 200–250 grams (7.1–8.8 oz) and around 7 cm (2.8 in) in height. Its rustic blue-grey colour is made by the natural molds that form its rind, then darkened with a dusting of charcoal. The young cheese has a fresh, citric taste, with age giving it a nutty taste characteristic of goat cheeses.
The cheese achieved AOC status in 1998 making Valençay the first region to achieve AOC status for both its cheese and its wine.[1]
One apocryphal tale has it that Napoleon having returned from his disastrous campaigns in Egypt stopped at the castle at Valençay. Their local pyramidal cheese apparently aroused unpleasant memories as he alleged then cut the top off in fury with his sword leaving the shape that survives to the present.[2]
ManufactureEdit
Valençay cheese from the farm.
The curd is drained and placed in a mould. After being removed it is covered with charcoal dust and left to ripen in a humid, ventilated room. Ripening lasts for three weeks during which time the characteristic external mould forms and the central pate - initially crumbly - softens.
The cheese is available between March and December, with peak manufacture between April and August.
valençay, cheese, valençay, cheese, made, province, berry, central, france, name, derived, from, town, valençay, indre, department, valençaycountry, originfranceregion, townberrysource, milkgoatspasteurisednotexturesoft, cheese, with, flavoured, rindaging, tim. Valencay is a cheese made in the province of Berry in central France Its name is derived from the town of Valencay in the Indre department ValencayCountry of originFranceRegion townBerrySource of milkGoatsPasteurisedNoTextureSoft cheese with flavoured rindAging timeAround 3 weeksCertificationFrench AOC 1998Named afterValencayRelated media on CommonsDistinctive in its truncated pyramidal shape Valencay is an unpasteurised goat milk cheese weighing 200 250 grams 7 1 8 8 oz and around 7 cm 2 8 in in height Its rustic blue grey colour is made by the natural molds that form its rind then darkened with a dusting of charcoal The young cheese has a fresh citric taste with age giving it a nutty taste characteristic of goat cheeses The cheese achieved AOC status in 1998 making Valencay the first region to achieve AOC status for both its cheese and its wine 1 Contents 1 History 2 Manufacture 3 See also 4 References 5 External linksHistory EditThe province Berry has been the home to many cheeses for centuries and has produced Selles sur Cher Crottin de Chavignol and Pouligny Saint Pierre among others One apocryphal tale has it that Napoleon having returned from his disastrous campaigns in Egypt stopped at the castle at Valencay Their local pyramidal cheese apparently aroused unpleasant memories as he alleged then cut the top off in fury with his sword leaving the shape that survives to the present 2 Manufacture Edit Valencay cheese from the farm The curd is drained and placed in a mould After being removed it is covered with charcoal dust and left to ripen in a humid ventilated room Ripening lasts for three weeks during which time the characteristic external mould forms and the central pate initially crumbly softens The cheese is available between March and December with peak manufacture between April and August See also EditList of goat milk cheesesReferences Edit Wikimedia Commons has media related to Valencay cheese Wine Tasting Vineyards in France wineterroirs com Masui Kazuko Tomoko Yamada 1996 French Cheeses Dorling Kindersley p 84 ISBN 0 7513 0896 X External links EditExtraits de terroir destines au partage Retrieved from https en wikipedia org w index php title Valencay cheese amp oldid 1165276849, wikipedia, wiki, book, books, library,
