Valençay
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Introduction to Valençay Cheese Valençay cheese, a distinctive French goat cheese, hails from the province of Berry, now part of the Centre-Val
Masterclass: Fresh Goats’ Curd
Goats Curd is a soft cheese with little or no processing after coagulation, draining and salting.
Goats curd is very white, but may discolour as it ages with tints of yellow or grey.
| Taste Profile | Tastes | Dairy Flavours | Other Flavours |
| Taste & Flavour | High acid Moderate sweet Moderate salt Low umami Low bitter | Milk Yoghurt Citric acid | Lemon, Grass, Goat Allium, Vanilla, Farmyard |
| Mouthfeel | Very soft, compresses to a light paste in the mouth |
| Description | A matt white, fluffy or moussey looking cheese, slightly wet in appearance. The cheese are commonly but not exclusively shaped into logs, 10-20cm long, 4-8 cm in diameter |
The texture of goats’ curd can be altered by ordinary kitchen practices, such as slicing, warming to room temperature, crumbling, rolling and massaging into a paste.
Introduction to Valençay Cheese Valençay cheese, a distinctive French goat cheese, hails from the province of Berry, now part of the Centre-Val
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