Delicious, mild flavor spreadable.
Silky texture, mild earthy flavor with plenty of subtle complexity. Probably the best soft goat cheese I've had.
Valençay Frais - Classic French Goat Pyramid Cheese
$22.95
Why We Love It
Another French classic - best on your cheese board or blended into a morning quiche. Learn more
Perhaps the most classic and iconic fresh goat cheese is Valençay Frais. It hails from the Loire Valley in France and is distinguished by its truncated pyramid form. According to local legend, Valençay was originally shaped like a perfect pyramid. That is, until Napoleon returned from a disastrous military campaign in Egypt. Stopping at the castle of Valençay and seeing the cheese that reminded him of the Egyptian pyramids, Napoleon supposedly sliced off the top with his sword in a rage. This ash-covered goat cheese's flavor is clean, bright, and lemony. Enjoy it like the locals do, paired with a crisp glass of white wine from the Loire Valley.
- Country of Origin
- France
- Region
- Pays de la Loire
- Type of Milk
- Goat
How much cheese should I buy?
We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.
How should I serve my cheese?
You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.
Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.
Can I eat the rind?
Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.
What do I do about the mold on my cheese?
Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.
How do I store my cheese?
Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.
How do I wrap my cheese?
Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).
Enjoy!
Description
Perhaps the most classic and iconic fresh goat cheese is Valençay Frais. It hails from the Loire Valley in France and is distinguished by its truncated pyramid form. According to local legend, Valençay was originally shaped like a perfect pyramid. That is, until Napoleon returned from a disastrous military campaign in Egypt. Stopping at the castle of Valençay and seeing the cheese that reminded him of the Egyptian pyramids, Napoleon supposedly sliced off the top with his sword in a rage. This ash-covered goat cheese's flavor is clean, bright, and lemony. Enjoy it like the locals do, paired with a crisp glass of white wine from the Loire Valley.
More Information
- Country of Origin
- France
- Region
- Pays de la Loire
- Type of Milk
- Goat
Caring for Your Cheese
How much cheese should I buy?
We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.
How should I serve my cheese?
You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.
Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.
Can I eat the rind?
Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.
What do I do about the mold on my cheese?
Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.
How do I store my cheese?
Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.
How do I wrap my cheese?
Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).
Enjoy!
-
Delicious, mild flavor spreadable.
Silky texture, mild earthy flavor with plenty of subtle complexity. Probably the best soft goat cheese I've had.
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