Once upon a time, in the Berry region, in the Indre Valley to be more precise, and most particularly, in the village of Valençay, a peasant girl who was using a cake mould in the shape of a pyramid to drain her goat’s milk cheeses…
And so the Valençay legend began… The idea of flattening the pyramid’s pointed top is said to have been suggested by Talleyrand, Napoleon’s Foreign Minister.
To this day, Valençay is produced in the same truncated pyramid shape and has retained its 6.5 cm square base.
Although slightly more full-bodied than its cousin, Pouligny-Saint-Pierre, which is made a few kilometers away to the south, Valençay is just as smooth on the palate. Its distinctive nutty flavor comes from the local flora: cherry trees, pines and esparcet, which give the goat’s milk its unique aroma.
Made from raw milk, Valençay is ripened for at least ten days and can be stored in the cellar for up to five weeks before being consumed. Its rind is salted using salt and ash.
Tips:
For an authentic experience, serve a Valençay red, rosé or white wine.
