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.
The French Comte's range of finest handcrafted produce aims to bring the authentic flavours of the Franche-Comté mountains to the UK. They source their products direct from the producers, with every supplier being carefully chosen for their ethics and quality.
Keep refrigerated and consume by best before date.
Goat's milk, unpasteurized, salt
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