• Appearance: A low, small pyramid (height 6 – 7cm, length of sides at the base 7 – 8cm) with a fine bloomy rind and a light grey or bluish colour.
• Type of cheese: It is a soft, white cheese with a smooth, even texture throughout.
• Taste and flavours: It has a long and creamy taste with a hint of undergrowth and hazelnut that is mixed with floral nuances.
• Production: It is made with raw milk and natural rennet.  The curd coagulates over 24 – 36 hours and is ladled into moulds.  These are drained on racks and then the cheeses are removed from the moulds and salted with powdered charcoal.
• Maturation period: 7 days.

Description / History / Origin

This cheese is made in Berry in an area covering Indre and part of Cher, Indre-et-Loire and Loir-et-Cher.

More information 

This cheese is also available in a smaller size, the ‘Petit Valençay’, which weighs 110g.