Valençay

1. History

The Valençay originates from a legend involving Prince Talleyrand, resident of Valençay castle, who had the tips of pyramidal cheeses truncated to avoid reminding Napoleon of his defeat in Egypt during a banquet[1][2][4]. Another version attributes the act to Napoleon himself, irritated by the elongated shape[3][4]. Goat farming records in Berry date back to Charlemagne's time, leading to cheeses like Valençay[3].

2. Physical characteristics

Valençay has a truncated pyramid shape, weighing about 220 g and 6-7 cm tall, with a bluish-gray rind formed during aging[1][3][6]. Its paste is supple yet firm, fine and creamy in young cheeses, becoming slightly crumbly after longer aging[1][2]. Made from raw whole goat milk, it is lightly renneted for lactic curd, with unmolded drainage for at least 20 hours[3].

3. Taste profile

Young Valençay offers mild lactic aromas with a melting, creamy texture[1][4]. When more aged, it develops intense goaty notes, vegetal hints like mushrooms, undergrowth or floral, and evokes fresh nuts or dried fruits[1][4]. Its pronounced taste evolves from creamy sweetness to marked aromatic strength[3].

4. Production zone and period

Valençay is produced in the Berry region, mainly in Indre department (36), covering Champagne berrichonne around Valençay and Boischaut near Levroux, over 700,000 hectares[2][3][4]. Alpine and Saanen goats are fed local feed[1]. Best tasting period is from June to September[4].

5. Certification

Valençay has AOC since 1998 and European AOP since 2004[1][2][3]. Cheeses require at least 11 days aging and undergo bi-monthly checks for shape, texture, rind, and taste[4]. Labels are green for farm-produced and red for artisanal or industrial dairies[4].