Valençay cheese facts for kids
Quick facts for kids Valençay |
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| Country of origin | France |
| Region, town | Berry, |
| Source of milk | Goats |
| Pasteurised | No |
| Texture | Soft cheese with flavoured rind |
| Aging time | Around 3 weeks |
| Certification | French AOC 1998 |
| Named after | Lua error in Module:Wikidata at line 70: attempt to index field 'wikibase' (a nil value). |
Valençay is a special kind of cheese made in the Berry area of central France. It gets its name from the town of Valençay in the Indre region.
This cheese has a unique shape, like a pyramid with its top cut off. It is made from goat's milk that has not been pasteurized (meaning it hasn't been heated to kill germs). Each cheese weighs about 200 to 250 grams (7 to 9 ounces) and is around 7 centimeters (3 inches) tall.
Valençay cheese has a rustic blue-grey color. This color comes from natural molds that grow on its outside layer, called the rind. A little charcoal dust is added to make it even darker. When the cheese is young, it tastes fresh and a bit like citrus fruit. As it gets older, it develops a nutty flavor, which is common for goat cheeses.
In 1998, Valençay cheese received a special certification called AOC. This means its quality and origin are protected by French law. Valençay was the first place to get AOC status for both its cheese and its wine.
History of Valençay Cheese
The Berry region has been famous for making many kinds of cheeses for hundreds of years. Other well-known cheeses from this area include Selles-sur-Cher, Crottin de Chavignol, and Pouligny-Saint-Pierre.
There's a fun story about how Valençay cheese got its unique shape. It's said that Napoleon, a famous French leader, stopped at the castle in Valençay after a difficult trip to Egypt. When he saw the local pyramid-shaped cheese, it reminded him of his trip. The story goes that he got so upset he cut the top off the cheese with his sword! This is how the cheese supposedly got its flat-topped pyramid shape that we see today.
How Valençay Cheese Is Made
Making Valençay cheese involves a few steps. First, the curd (the solid part of the milk) is drained to remove extra liquid. Then, it's placed into a special mold to give it its pyramid shape.
After it's taken out of the mold, the cheese is covered with a fine charcoal dust. Then, it's left to ripen in a cool, humid room with good air circulation. This ripening process takes about three weeks. During this time, the special blue-grey mold grows on the outside. The inside of the cheese, which is crumbly at first, becomes softer and creamier.
You can usually find Valençay cheese available from March to December. The best time to enjoy it is between April and August, when most of it is made.
See also
In Spanish: Valençay (queso) para niños
