Valençay cheese

Valençay is a French cheese made from goat milk. It is a specialty of the area Berry and named after the town of the same name. Since 1998, the Valençay is awarded the AOC label.

Production

After the heating of the goat milk of lactic acid bacteria are added. 24 hours after a little rennet is untergemengt and the resulting mass is now filled in later without further truncated pyramid-shaped container. The whey can drain through holes in the vessel. Last ripens the cheese 20 - 45 days in a drying room.

Properties

The Valençay has a weight from 200 to 250 grams. The handy truncated pyramid is covered in vegetable ash, where also light gray mold occur. The dough of the cheese is soft, slightly moist, unpressed and light beige -like from the color of her. The taste is described as sweet and sour and spicy but also very fine and goat -like.

Use

Popular of Valençay is on warm toast. But he also finds use in potato dishes of all kinds, in molten form or ironically on crepes. In keeping with the Valençay is as white wine.

Legend

According to a legend, the cheese should originally have had the shape of a pyramid. When Napoleon Bonaparte had passed on his way home from the Egyptian campaign in Paris on Valençay, he saw there the cheese and knocked him out of anger at the defeat of the top. In other versions it is mentioned, the cheese was created just for Napoleon of Talleyrand, then the Secretary of State and Lord of the castle located at the site Valençay been commissioned.