Valençay PDO

Valencay Cheese PDO

Centre-Val de Loire
Production area
Centre-Val de Loire

Unpasteurized, Valencay Cheese PDO is whole goat's milk, a shape like a truncated pyramid, a rind coated with ash… Awarded PDO status in 1998, Valencay cheese makes a change. And the cheese itself changes, or rather evolves. Over time, its light, creamy texture becomes firmer, and its goaty, nutty flavors become more pronounced. Something for everyone! 

What you need to know

The production of Valencay cheese may be simple, but there are strict conditions that must be met. The PDO only permits the use of milk from goats belonging to the Alpine or Saanen breeds or a cross between the two. Then there is their feed, which must consist primarily of grass, consumed through grazing, and cereals produced on the farm itself. The use of GMOs is also prohibited and the rest of the process is just as tightly regulated. The milk, which must be from no more than four milkings, is coagulated over 24 hours, using rennet. The curd that forms is transferred directly to molds, where it then drains for at least another 24 hours. Next, the fresh cheeses are removed from the molds, salted and covered with a food grade, vegetable charcoal before being left to dry for a whole day. Following this drying phase, they are placed in a ripening room to mature for at least eleven days. The rest is a matter of taste! 




A thin, light gray to bluish-gray rind.


A light and creamy texture after 11 days, firmer later on; similarly, the flavor becomes more goaty and nutty over time.

Editor's note

« In the past, ash from the charcoal of vine stalks was used. This type of cheese was therefore exclusive to areas which also produced wine. »

How to use

Storing Valencay Cheese PDO

Keep refrigerated, in its original packaging. 

Preparing Valencay Cheese PDO

Take your Valencay out of the refrigerator at least 30 minutes before serving to fully appreciate it. 

Using Valencay Cheese PDO

Enjoy simply with a seeded baguette, try a very young version in a beet salad or a zucchini gratin, or use an older, drier variant on pasta for example. 

Pair with

Honey, dried fruits, figs, tomatoes, salad, apples, or fresh herbs. As for wine, Valencay cheese is best paired with… a Valençay white, obviously! 

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