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Valençay Farmhouse PDO 220g

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Original price $22.00 - Original price $22.00
Original price
$22.00 - $22.00
Current price $22.00

The Jacquin family has been producing goat cheeses for 50 years and 3 generations. Their aim has always been to be among the best in their field and what makes their products magical and successful is their specificity: a combination of quality, innovation, modernisation, tradition and obviously, know-how.

The farm is based in La Vernelle, in Centre-Val de Loire (the cradle of French goat-cheese making), located south of the Loire River, where the climate is mild. The floral and climatic unity of this region gives milk a special taste that contributes to the specific aromas of Valençay.

A typical cheese of the region whose appellation area covers a large part of Indre. Its name comes from the town of Valençay which is closely linked to the Holy Roman Empire period and to Charles-Maurice de Talleyrand-Périgord giving it origins that date back several centuries and ancient production methods that are still used today. The Valençay has recently been recognised with the AOC designation which is reserved for France’s elite cheese.

It is said that it was first made into a perfect pyramid until Napoleon, after losing his campaign in Egypt, caught a glance of the cheese which reminded him of his defeat, he burst into a violent outrage and chopped off the top of the cheese with his sword. From then on cheese makers throughout France were ordered to create Valençay the way Napoleon had “revised it.”

This porcelain white cheese is made in the shape of a truncated pyramid which covered with ash to facilitate the development of mould and ripens for about three weeks in a well-ventilated room at 80% humidity before it is ready to be sold. The cheese has a dense but moist and soft paste and is made from raw goat's milk, with a flowery crust of light grey to bluish grey colour having shades of white and bluish turning into green. On the nose there are smells of undergrowth, embellished with floral nuances and tastes slightly lactic with scents of fresh nuts or dried fruits – reminiscent of a spring garden smell after it.

Serving and Cooking Suggestions

  • at the end of a meal with wines from Valençay; white, red and even rosé
  • also thinly sliced as an aperitif – remember not to remove the crust
  • goes well with matcha based sweets and other goat cheese from the Liore

Ingredients: raw goat milk, salt, starter culture, rennet, vegetable ash
Allergens: milk protein

Nutritional value: per 100g
Energy 1598kJ / 264kcal
Fat 45g
Saturates 33g
Carbohydrates 0g
Sugars 0g
Protein 22g
Salt 1.8g

Average Wheel Weight: 0.22kg