Valencay

The Valencay’s form, a four-sided, truncated pyramid from berrichon goat’s raw milk

The Valençay is made by allowing the curd to drain in a mould, 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.

Its taste is mellow and savory to the palate, the pate texture is fine-grained and cream.