An original shape and exceptional taste
Valençay is made from whole raw goat's milk, natural rennet, curdled for 24 to 36 hours, molded with a ladle, drained on racks, unmolded, salted with ash salt.
Truncated pyramid 6 to 7 cm high, with a square base 7 to 8 cm per side; its fine, flowery rind is light gray to bluish-gray
It hides under its fine gray-bluish rind, a firm white body that melts on the palate. Long and smooth taste with a smell of undergrowth or hazelnut with floral nuances. It is the only cheese whose name is also that of excellent red, white and rosé wines.
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