Valencay

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Valencay

Loire Valley, France Pasteurised Goat's Milk

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 allegedly then cut the top off in anger with his sword leaving the shape that survives to this day.

A creamy, ash-coated truncated pyramid with a snow white pate.  The texture is light and moussey and saltier than other Loire Valley goat’s cheeses. Young cheeses are delicate, floral and piquant.  After maturing the rind becomes drier and the taste levels out to a denser, more complex finish.

Serve with you favourite sparkling dry white wine.

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