Valençay makes a great stuffing for a roasted dinner.
Perfect wine match: white Valençay


Valençay (PDO)
According to history, Valençay was originally a tall pyramid-shaped cheese. Since it was often sent to Napoleon, Talleyrand, who was living in Château de Valençay, had the cheese “decapitated” in order not to remind Napoleon of his defeat in Egypt. Made from raw and whole milk, the cheese is salted once taken out of the mould and covered with ash, before maturing for a minimum of eleven days. When fresh, its texture is fine and creamy. Longer ripening makes it slightly crumbly and it can be grated for use in many recipes.
Chavignol
Valençay
Selles-sur-Cher
Pouligny-St-Pierre
Sainte Maure de Touraine
Casciotta d’Urbino
Noord-Hollandse Edammer
Fromage de Herve|
EDITOR Graphic design : Françoise DOLL |
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• AOP depuis 1998
• 350 tons