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The cheese’s form, a four-sided, truncated pyramid is from Berrichon goat’s milk in the Berry county of France. History tells us that the original shape was a perfect pyramid. The Valencay is made by allowing the curd to drain in a mold, it is then removed and covered with salted charcoal ash and allowed to ripen for about 4 to 5 weeks in a well ventilated cellar at 80% humidity. During this period its rind will thicken slightly and acquire blue marks. Texture: The pate texture is fine-grained and creamy. Taste: Its taste is mellow and savory. Brand: Jacquin. 2 week shelf life in the fridge Must ship Overnight, please choose accordingly at checkout |
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