Valençay

Introduction to Valençay Cheese

Valençay cheese, a distinctive French goat cheese, hails from the province of Berry, now part of the Centre-Val de Loire region. It’s named after the town of Valençay, with its historical ties to the local terroir and traditional cheese-making practices. Its unique pyramid shape with a flattened top and rustic blue-grey mold make it easily recognizable.

Historical Background

• Origins: The exact origins of Valençay cheese are not well-documented, but it is believed to have been produced since at least the 19th century.
• Talleyrand’s Influence: The cheese’s most famous anecdote involves Charles Maurice de Talleyrand, a prominent French diplomat under Napoleon. Legend has it that, after the disastrous Russian campaign, to avoid reminding Napoleon of the pyramids of Egypt, Talleyrand ordered the top of the cheese to be cut off, giving it its distinctive shape.
• AOC Status: In 1998, Valençay cheese received the AOC (Appellation d’Origine Contrôlée) status, acknowledging its unique regional characteristics and traditional production methods.

Production Process

Valençay is an unpasteurized goat’s milk cheese. The production involves several carefully controlled steps:

1. Curdling: The fresh goat milk is curdled using natural rennet.
2. Molding: The curds are placed in molds that give the cheese its pyramid shape.
3. Salting and Ashing: After demolding, the cheese is salted and then coated with a mixture of salt and charcoal ash.
4. Aging: The cheese matures for at least three weeks in humid cellars, during which it develops its blue-grey mold.

Common Age Profiles

Valençay cheese is generally consumed at different stages of maturity:

• Young (3-4 weeks): At this stage, the cheese is firm and mild with a fresh, tangy flavor.
• Mature (5-10 weeks): As it matures, it develops a stronger flavor and creamier texture, with the rind becoming denser and the mold more pronounced.

Valençay Cheese in America

• Introduction to the U.S.: Valençay began appearing in American specialty cheese shops and gourmet stores in the late 20th century, particularly after the AOC designation raised its profile.
• Current Presence: It remains a niche product, primarily found in high-end retailers and cheese shops that specialize in European cheeses. Its unique shape and flavor make it a favorite for cheese boards and at wine tastings.
• Regulations: The U.S. import of Valençay, like many raw milk cheeses, is regulated, requiring that it be aged over 60 days, which can affect the availability and characteristics of younger Valençay cheeses in the U.S. market.

Culinary Uses and Pairings

• Cheese Boards: Its striking appearance and rich flavor make it an excellent choice for cheese boards.
• Pairings: Traditionally paired with local Loire Valley wines, such as Sauvignon Blanc or Chenin Blanc, it also pairs well with light reds such as Pinot Noir.
• Culinary Uses: Valençay can be used in salads, as a topping for warm dishes, or simply enjoyed with a baguette and some fruit.

Conclusion

Valençay cheese embodies the rich culinary tradition of the Loire Valley, with its history, production, and flavor deeply rooted in the local culture. While it may not be as widespread in America as more common European cheeses, its unique character and history make it a prized selection for cheese enthusiasts. Its story and presence serve as a testament to the diversity and depth of artisan cheese-making.

Here’s a vertical table of tasting notes for Valençay cheese, organized by different sensory attributes:

Attribute	Tasting Notes
Body and Texture	Soft but slightly crumbly at the core with a smoother, creamier consistency near the rind. Dry, fine ash rind.
Notes on the Five Tastes	1. Savouriness/Umami: Distinct presence, characteristic of aged goat’s milk. 2. Saltiness: Moderate, enhances the overall flavor profile. 3. Acidity/Sourness: Mild tanginess typical of goat cheeses. 4. Sweetness: Subtle hints, often overshadowed by more savory flavors. 5. Bitterness: Very minimal, more apparent near the rind.
Dairy Flavors	Fresh, lactic tones with a pronounced creamy goat milk flavor.
Notable Details on Other Flavors	Earthy and herbal, with a slight hint of citrus from the ash coating.
Flavors Arising from Aging	With aging, develops a more pronounced nutty and yeasty flavor, especially near the rind where the mold impacts the taste profile.

This table provides a comprehensive breakdown of the flavors you might experience when tasting Valençay cheese, emphasizing how these evolve with the aging process.

Valençay cheese is traditionally made and matured through a series of distinct steps that reflect its regional heritage and artisanal craftsmanship. Here are the key distinguishing features of its production and maturation process:

• Raw Goat’s Milk: Valençay is made exclusively from raw goat’s milk, which is sourced from local breeds in the Berry province of France. This milk provides the essential base flavor characteristic of the cheese.
• Natural Coagulation: The milk is coagulated using natural rennet, typically within 24 hours of milking, ensuring freshness and preserving the natural flavors of the goat’s milk.
• Mold Shaping: After coagulation, the curd is carefully ladled into molds that give Valençay its distinctive truncated pyramid shape. This shape is believed to have historical significance, reportedly altered by Talleyrand to avoid reminding Napoleon of his military failures in Egypt.
• Salting and Ashing: Once demolded, the cheese is salted and then covered with a mixture of salt and charcoal ash. The ash not only contributes to the development of the rind but also imparts a subtle mineral flavor to the cheese.
• Aging: The cheeses are aged for a minimum of three weeks in humid, temperature-controlled cellars. During this time, they develop a blue-gray mold on the exterior, which is essential to their flavor profile and appearance.
• Manual Care: Throughout the aging process, cheeses are turned and inspected manually to ensure even maturation and the development of the desired rind and flavor characteristics.

These traditional methods contribute to the unique taste, texture, and appearance of Valençay cheese, distinguishing it within the rich landscape of French fromagerie.

Below is a table comparing the look, texture, taste, and flavor of different age profiles or styles of Valençay cheese:

Age Profile	Look	Texture	Taste	Flavor
Young (3-4 weeks)	Pale with a light grey, velvety mold.	Soft and dense with some resistance to the touch.	Mild with a gentle tang.	Fresh and lactic with light earthy notes from the ash.
Middle-aged (5-8 weeks)	Slightly darker, more developed blue-grey mold.	Creamier near the rind, becoming more cohesive and less crumbly.	Slightly intensified tang with greater depth of savory flavors.	Enhanced earthiness, with emerging nutty and yeasty notes.
Mature (9+ weeks)	Pronounced blue-grey mold, possibly with spots of white mold.	Creamier, especially near the rind; smoother overall.	Rich and complex, with balanced acidity and umami.	Robust flavors including nutty, yeasty, and herbal notes; pronounced goaty tang.

This comparison helps illustrate how the characteristics of Valençay cheese evolve as it matures, affecting its overall sensory profile.

Here’s a table comparing Valençay with other notable goat’s milk cheeses, focusing on visual, flavor, and textural differences:

Cheese	Region	Visual	Texture	Flavor
Valençay	Centre, France	Grey ash rind, truncated pyramid shape.	Soft but slightly crumbly, creamier near rind.	Earthy, tangy with hints of citrus; ash adds a mineral note.
Pouligny-Saint-Pierre	Centre, France	Taller, pyramid shape with no ash.	Firmer texture, smooth.	Nuttier, tangier than Valençay; less influence from ash.
Saint-Maure de Touraine	Centre, France	Log shape with a straw running through it, blue mold rind.	Creamy, dense.	Very goaty and tangy, with a clean and slightly salty finish.
Selles-sur-Cher	Centre, France	Flat disc with blue-grey ash rind.	Softer than Valençay, very creamy.	Less tangy, with more pronounced charcoal and nutty notes.
Crottin de Chavignol	Loire, France	Small, dry, and harder as it ages, pale yellow to grey.	Becomes firmer and crumblier with age.	Strong, peppery and increasingly nutty as it matures.
Rocamadour	Midi-Pyrénées, France	Small, flat disc, creamy white rind.	Very creamy, melts in the mouth.	Delicate, with a subtle sour cream flavor and slight tang.
Other European Goat Cheeses	Varies	Typically small, varying shapes and rind treatments.	Varies from soft to semi-firm.	Generally tangy, with regional variations in herbs and molds.
American Fresh Goat Cheeses	USA	Often sold as plain logs or discs without ash or molds.	Usually very soft and spreadable.	Fresh, tangy, sometimes with additional flavors like herbs.

Here’s a comparison table of Valençay with other named fresh goat PDO, PGI, or traditional cheeses outside of France, focusing on visual, flavor, and textural differences:

Cheese	Origin	Visual	Flavor	Texture
Valençay	France	Grey ash rind, truncated pyramid shape.	Earthy, tangy with hints of citrus.	Soft but slightly crumbly, creamier near rind.
Crottin de Chavignol	France	Small, dry, pale yellow to grey.	Strong, peppery with nutty undertones.	Becomes firmer and crumblier with age.
Bûcheron	Canada	Log shape with a bloomy rind.	Mild, tangy with a hint of mushroom.	Creamy and spreadable, firmer near rind.
Chevre Frais	USA	Plain log shape, often sold without rind.	Fresh, tangy with a slight sweetness.	Soft and creamy, similar to cream cheese.
Caprino	Italy	Small log or disc with no rind.	Tangy and slightly sour, with herbal notes.	Creamy and smooth, becoming firmer with age.
Chèvre	Netherlands	Small logs or discs, often coated in herbs.	Tangy with a variety of herbal flavors.	Creamy and spreadable, with a slightly grainy texture.
Serpa	Portugal	Small discs with a natural rind.	Mild, slightly acidic with a creamy finish.	Soft and creamy when young, becoming firmer with age.
Valle de los Pedroches	Spain	Small logs with a bloomy rind.	Tangy and slightly nutty, with floral hints.	Creamy and smooth, with a dense texture.

This comparison highlights the diversity of fresh goat cheeses from different regions, each with its own unique visual appearance, flavor profile, and texture. While they may share similarities in being made from goat’s milk, the specific production methods, aging processes, and local terroir contribute to distinct characteristics in each cheese.

This comparison highlights how each cheese maintains its unique identity through regional traditions, milk processing methods, and aging, contributing to the diversity within the category of goat’s milk cheeses.

Here is a table suggesting traditional pairings of Valençay cheese with various wines and other drinks, along with explanations of why each pairing works effectively:

Drink	Comparable Strength	Balance of Tastes	Harmony of Flavors	Textural Combination	Provenance and/or History of Combination
Sauvignon Blanc (Loire Valley)	Medium intensity matches the cheese well.	The crisp acidity and citrus notes balance the earthy and tangy flavors of the cheese.	Citrus and mineral notes in the wine complement the ash and tangy flavors of Valençay.	The crispness of the wine contrasts the creamy texture.	Both products are from the Loire Valley, highlighting regional pairing.
Chenin Blanc (Vouvray)	Similar intensity to young Valençay.	Sweetness of the wine balances the salt and tang of the cheese, while acidity cuts through the creaminess.	Fruity and floral notes of the wine meet the mild and earthy flavors of the cheese in harmony.	Smooth, slightly oily wine with the creamy, dense cheese.	Traditional pairing from adjacent regions, enhancing local flavors.
Cabernet Franc (Chinon, Loire)	Robust enough to stand up to mature Valençay.	The light tannins and red fruit balance the umami and slight bitterness of aged Valençay.	The herbaceous and berry notes of the wine sync with the nutty and earthy notes of the cheese.	Light-bodied wine works well with the firmer texture of aged Valençay.	Both the cheese and wine share a historical provenance in the Loire Valley.
Beaujolais (Gamay)	Light to medium body complements the cheese.	The fruitiness and slight acidity of the wine balance the savory and tangy aspects of the cheese.	Fruity and floral notes of Beaujolais harmonize with the fresh and lactic flavors of young Valençay.	Soft wine texture matches well with the smooth cheese.	A popular French pairing, though from different regions, focuses on complementing flavors and textures.
Sparkling Wine (Champagne)	Effervescence cleanses the palate.	Bubbles and acidity contrast and cut through the creamy, rich texture and balance the savory flavors.	The yeasty, toasty notes of Champagne complement the moldy and mature flavors of the cheese.	Light, bubbly texture contrasts the creamy, dense cheese.	A luxurious and celebratory pairing, often enjoyed in gastronomic circles.

Each pairing is selected to enhance both the drink and the cheese, creating a pleasurable dining experience that balances and complements the different sensory aspects of taste, texture, and flavor.