A PDO cheese since 1998, the Valençay comes from the eponymous village in Indre, a region famous for its goat cheeses.
Moulded by hand, it is the shape of a truncated pyramid, looking particularly striking. Matured for at least 11 days, it has a thin and firm texture that becomes creamier around the edges which may be slightly crumbly.
Like most goat cheeses from that region, the Valençay is quite savoury, with fresh, tangy flavours that become nuttier as the cheese matures.
Producer : Rousseau
Milk : unpasteurised goat's milk
Allergens : milk