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.
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