copy of VALENCAY

The name of the Valençay cheese is that of the area of the Indre department which represents it (the most reputed place for its quality of terrain is the Levroux). The Valençay cheese is in the form of a truncated pyramid and it weighs 250 to 300 grams. The maturing process of the Valençay cheese lasts for 4 to 5 weeks to dry it out. During his maturing, it is covered with charcoal dust and left to ripen in a humid, ventilated room.

Texture: firm

Flavor: sweet and caprine

Taste: nutty