Cheese - Valencay

DESCRIPTION

This beautiful charcoal coated cheese has a white fleurie streaking across its' bloomy rind.  It's current shape is thanks to Napoleon who, after having lost a military battle in Egypt, stopped at a castle in the Loire valley.  As a tribute the dinner featured beautiful, pyramid shaped cheeses as a tribute to his victory in Egypt.  Sadly Napoleon had actually been beaten there.  In a fit of rage he cut the tops of the cheeses off with his sword, giving them their current shape.  To learn more about Valencay click here!

 

ORIGIN

France

 

MILK TYPE

Goat

 

RAW MILK OR PASTEURIZED?

Pasteurized

 

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

 

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• Cheese Plate
  • By Cheese Type - Mahon and Moliterno al Tartufo
  • By Origin - Camembert and Roquefort or Ossau Iraty
• Pairings - a glass of Sancerre or Sauvignon Blanc (if skipping the blue cheese), grapes, crackers, Alps salami and some dill pickles

 

SUBSTITUTES

Humboldt Fog or Leonara

 

INGREDIENTS

Pasteurized goat milk, salt, rennet, starter, carbon ash