In two weeks time, we'll be taking our first trip to the Loire Valley. Peter's mom, Terumi, will be visiting us on her way to Switzerland and we all agreed that a little adventure would be fun. So, to prepare for our first time in the valley famous for its wines, cheeses and chateaux, we decided that our Cheese of the Week would be Valencay.
Valencay is a Loire Valley goat cheese. It has a subtle lemony flavor. It is not as creamy or soft as other goat cheeses we've tried, and each slice really stands on its own. We topped toasted baguette slices with this cheese at dinner last night, and it was delicious, especially as the cheese melted slightly from the warm toast. For those who aren't fans of "stinky cheeses", this one will probably suit all pallets.
Valencay has a recognizable shape. Legend has it that after Napolean's campaign in Egypt failed miserably, he rode through France, stopping in Valencay. Seeing it's pyramid shaped cheese, he lopped the top of in fury, but then this cheese became one of his favorites. Another legend tells that the cheesemaker wanted to copy the shape of the local church steeple.
This cheese is made by allowing the curd to drain in a mold, giving it its shape. It is then rubbed with ash and allowed to ripen for 4 to 5 weeks. The result is a soft, blue/grey mold covering the outside of the cheese.
This cheese goes nicely with a crisp, dry white wine. We enjoyed it with this bottle of Bergerac wine, which at €3.50 a bottle, was a perfect wine pairing for the cheese and for our budget!
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