Visitor Monitoring
Cart(0)
888-692-4339

Valencay

$18.99/EA
Behold: The Pyramid of Cheese. This Loire Valley pasteurized goat cheese takes its shape from Napoleon who demanded that the pointed tops be removed after his military failings in Egypt. We cave age this one, meaning we grow the rind to ensure a thin, cohesive skin that's never bitter or soapy, and dense paste that's lightly piquant, with the minerally notes of our Cave 3. Great with dry sparklers. As seen in the New York Times.

Just the facts

Country France
Region Centre
Milk Type Goat
Pasteurization Pasteurized
Rennet Type Animal
Age 3-5 weeks
Cheese Type Fresh and Chevre
Wheel Weight 6 ounces
Pairing Recommendations

Pour a glass of...

  • Tempranillo

    Medium-bodied with flavors of cherry, as well as some cranberry which lends bright acidity. Cinnamon and clove spices, and earthy, leathery flavors balance things out.
    Pair with: Sheep’s milk cheese like Malvarosa or Pyrenees Brebis, flavored cheese (truffles, herbs, or spices), and younger leaf-wrapped cheeses with some funk – think Robiola Foglie de Fico.

  • Farmhouse Ales

    Farmhouse, Saison, Bière de Garde, Lambic, Sour Beer

    Farmhouse ales, instead of being driven by malt or hops, depend on the yeast for their distinctive spicy, floral, and tart flavors. Commonly made by brewers in France and Belgium, farmhouse ales are usually light in color and body and quite effervescent. From time to time, brewers allow wild yeasts to ferment the beer, resulting in a brew that falls somewhere in between pleasantly bright to bracingly sour.
    Pair with: Mushroomy Brie Fermier or funky, bacony Epoisses are matches made in heaven.

Cave Aged Valencay zoom

Makes a great cheese plate with...