Valencay Loire Valley, France ... having returned from his disastrous campaigns in Egypt stopped at the castle at Valençay. While purely cosmetic today, back then cheeses were covered with ash to keep the flies away. WINE PAIRING : It goes well with oysters, sea food, fish and goat cheese such as Valençay Serve : 12°C . This cheese was born into privilege as St. Stephen, a bloomy-rind number from a Hudson Valley creamery that Clark describes as "butter turned into cheese". Our Cavemaster Reserve selection is a line of premium, unique cheeses that come straight from one of our four caves. Technical sheet. Valencay Fermier uses wood ash while the Laitier version uses vegetable ash (a.k.a. VINIFICATION : Collected on the old wines of 25 years. Our Bloomy Rind Cave is home to soft, young Cavemaster Reserve cheeses like our Hudson Flower and Lait Bloomer. Valencay is a raw-milk chevre from the Loire Valley in France. taste: Like other Loire goat’s-milk cheeses, Valençay combines definite acidity with definite salt; the young cheese has a fresh, clean taste with an acidity that can seem lemony, along with something nutty and something vegetal that might be fresh hay. Good to have it with: sparkling wines, high acidity white wines such Sauvignon blanc and Riesling and dry rosé wines. True Valençay fermier is made from raw goat’s milk, while industrial and certain export versions are pasteurised, often bearing proprietary names but the exact same appearance. And from then on Valençay cheese has had a flat top. Distinctive in its truncated pyramidal shape, this young cheese has a fresh, citric taste, with age giving it a nutty taste characteristic of goats cheeses. export). Les Batfers. As the cheese ages, the magic begins. It is made from cow's milk and has an uncooked, pressed paste. This soft goat’s milk cheese is covered in black ash which gives it a gun metal blue gray color. TASTE : Supple and round with fruity notes, the finish is persistant and mineral. GRAPE VARIETY : Sauvignon Blanc 70%, Sauvignon Rose 30%. Since the inception of the Caves at Murray’s Cheese, our expert Cavemasters have aged and produced the best cheeses in our very own center for affinage in NYC. But then Murray's Cheese basted it … Legend has it that the Valencay was at one time a pyramid with a point – NOT as in a cheese with something to say. It’s lovely pyramid form is blanketed in a soft ash mould. A creamy, ash-coated truncated pyramid with a snow white pate. Edam does differ from the French cheese however, in that it has a cream-colored paste and a paraffin wax rind. The rind on a young Valençay is grey in colour and possesses a wrinkled texture. Goatiness may hardly be present until the overall taste grows stronger as the cheese ripens and firms. For a long time, Mimolette was known as the "Boule de Lille" (Ball of Lille) or "Vieux Hollande" (Old Holland). It could also pair well with a young Tempranillo. Their local pyramidal cheese apparently aroused unpleasant memories as he allegedly then cut the top off in anger with his sword leaving the shape that survives to this day. TERROIR : Limestone, Clay with flint. The result was Mimolette. SUPERFICIE : 2 ha.