Do the goats in the mini-zoo at Valençay contribute milk to local cheese production? CHM asked that question in a comment the other day. I don't know the answer. But I do know that Valençay goat cheese (fromage de lait de chèvre) is one of the area's finest food products.
Velençay goat cheese is made in the shape of a pyramid with its top lopped off. There are several legends about why...
The cheeses are coated in a light layer of salt and wood (or vegetable) ash, which gives good flavor, especially as they age.
As you can see, the cheese itself is very white and has a pleasantly grainy texture compared to, say, cream cheese.The flavor is fresh and mild, not strong or "goaty".
Loire Valley goat cheeses, including varieties named after local towns (Sainte-Maure-de Touraine,
Selles-sur-Cher, Valençay) are made in a variety of shapes — discs, cylinders, pyramids, logs, etc.
The picture above is one I took years ago in the Saturday-morning outdoor market in Saint-Aignan.
Selles-sur-Cher, Valençay) are made in a variety of shapes — discs, cylinders, pyramids, logs, etc.
The picture above is one I took years ago in the Saturday-morning outdoor market in Saint-Aignan.
This is a photo our friend Cheryl took in a local restaurant the first time she visited us (Sept. 2003).
We enjoyed a very fine meal featuring local specialties that evening.
I wish I had any, all, of them instead of these awful sandwishes we have 8/7 here. Well! They look so good and tempting.
ReplyDeleteI had never tried goat cheese until moving to Spain. Very popular here, as well. And so delicious.
ReplyDeleteSuch a wonderful array!
ReplyDeleteMmmm! Loire Valley goat cheeses. Possibly my favorite cheeses in the world. I'd take that entire tray.
ReplyDeleteHad some great bottles of Roche Blanche over the years, they retired in 2015, here’s a great article about them,
ReplyDeletehttps://www.wineterroirs.com/2015/05/last_vintage_at_clos_roche_blanche.html
We always enjoyed the Clos Roche Blanche wines and the tastings in Catherine's cave.
DeleteHaving stayed near Valencay, I’m familiar with the chateau and the animal park. My children always loved that park when they were little, and even not so little. Can you imagine my surprise when I found Selles sur Cher pyramid shaped goat cheese in my local supermarket here in Tempe, Arizona!?!? I’ve enjoyed the photos of Valency!
ReplyDeleteHi Lynn, you, Joel and your daughters always come to mind when I think about Valençay. Glad you are well and hope we can all travel again some day soon.
DeleteMy favorite cheese, ever! Thanks for these pictures.
ReplyDeleteI'll have to look for this in our local markets. Wonder if it exists in the states? The shape will make it easy to find.
ReplyDeleteI've seen Valencay in the US, but it's not really the same. It may have to do with the pasteurization issue.
DeleteThe rules for Valençay and Selles-sur-Cher cheeses specify that they must be made with raw milk.
DeleteThere are a number of French cheeses that must be raw milk and are not aged for 60+ days. Over the years I've noticed that there are French cheeses in the US that look like certain French AOP cheeses but have a different name. In most cases I think the French producers have made a pasteurized look-alike and came up with a new name for the cheese so they can sell it in the US. Offhand I can think of an Epoisses look-alike, although I can't remember its name.
DeleteI see Lynn answered my question above...
ReplyDeleteHere what I found on the net:
ReplyDeleteSince 1949, the US government has forbidden the sale of cheeses made from unpasteurized milk unless the cheese has been aged at least 60 days.Jun 24, 2019
Do we know how "old" Valençay and Selles-sur-Cher are when they hit the shelves in the stores? It seems to me that the Selles I buy is already aged. But I don't know for how long.
I can't be sure, but I wouldn't think that a Valencay or Selles-sur-Cher would be 60+ days when sold.
DeleteFrench Wikipédia says that Selles-sur-Cher cheeses are aged for a minimum of 3 weeks before being sold. Don't know about Valençay cheese.
DeleteIt would be interesting to buy a regular Selles-sur-Cher and keep it for 5 weeks in the fridge or in a very cool place and see how it looks like and taste then. If it is too hard, it could always be grated.
DeleteI've done that with goat cheeses and others. They get very hard, like Parmesan, and can be grated into a cheese sauce or over pasta or salads. Wrap the cheese in a paper towel, put it in the fridge, and just forget it for a month or two. Of course, here in the Loire Valley you can buy extra-dry, hard goat cheeses in many places, including supermarkets.
Delete