History of Valency AOP

The legend tells that the Prince of Talleyrand (French diplomat, 1756-1838) is at the origin of the Valençay cheese.

He would have cut off the top of the pyramid so that the sight of the goat cheeses, in the shape of a beautiful pyramid, does not offend the Emperor Bonaparte (first Emperor of France, 1804-1814).

Prince of Talleyrand made the truncated Pyramid known to good Parisian aristocratic tables.

Fabrication

Traditionally produced in Berry, Valençay is made in a zone which essentially extends over the Indre department and some municipalities bordering of Cher, Indre-et-Loire and Loir-et-Cher departments.

To produce Valençay, it is very important for Gabriel to respect the methods of fabrication used in the past. First, rennet is added in raw goat milk. The duration of curdling is included between 24 and 36 hours.

Curdle is then molded, drained, unmolded and salted with ash salt. The cheese ripening takes at least 11 days from the renneting date.

Tasting advice

Valençay matches very well with any time of the day: at aperitif, as a snack or after a meal. Every chance is good to enjoy its sweet flavor.

Wine-pairing

It perfectly matches with a wine from its land, such as a white, rosé or red Valençay.

Appearance: light grey and light blue rind
Texture: solid and homogeneous texture
Sense of smell: smell of undergrowth, adorned with floral nuances
Taste: slightly lactic flavor, fragrance of fresh nuts or dried fruits

Main Feaures

Product number: VALE1 Production
place: Centre, France
Approval number: FR 54 395 173 CE
Maturing place: Lorraine, France
Shelf-life: 40 days
Maturing time: 28 to 35 days
Storage temperature: between 0°C and +6° C
Weight: 250 g

Nutritional Values

Type of milk: raw goat’s milk
Rind color: grey
Type of cheese: soft paste with bloomy rind
Texture color (inside): white

Ingredients:
- Raw goat’s milk 98 %
- Salt 1,50 %
- Rennet 0,25 %
- Lactic and acid bacteria 0,15 %
- Vegetal carbon 0,10 %

Microbiological Standards

Listeria: none in 25g No preservatives or color additives.
Salmonella: none in 25 g Guaranteed GMO-free, in accordance
Enterobacteria: < 10 ufc/ml with current legislation.

Energetic value per 100 g

kcal-kJ 284-1179
Proteins 18 g
Total fat 26 g
Of which saturated 17 g
Trans fat 0.40 g
Carbohydrate 1.3 g
Of which sugars 1.3 g
Salt 1.5 g
Sodium 509 mg