Valençay cheese
| Valençay | |
|---|---|
| Country of origin | France |
| Region, town | Berry |
| Source of milk | Goats |
| Pasteurised | No |
| Texture | Soft cheese with flavoured rind |
| Aging time | Around 3 weeks |
| Certification | French AOC 1998 |
| Named after | Valençay |
| Related media on Commons | |
Valençay (French pronunciation: [valɑ̃sɛ] ⓘ) is a cheese made in the historic province of Berry in central France. Its name is derived from the town of Valençay in the Indre department.
Distinctive in its truncated pyramidal shape, Valençay is an unpasteurised goat-milk cheese weighing 200–250 grams (7.1–8.8 oz) and around 7 cm (2.8 in) in height. Its rustic blue-grey colour is made by the natural moulds that form its rind, then darkened with a dusting of charcoal. The young cheese has a fresh, citric taste, with age giving it a nutty taste characteristic of goat cheeses.
The cheese achieved AOC status in 1998 and in 2003, with AOC status for Valençay wine, it became the first region to achieve AOC status for both its cheese and its wine.