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Unpasteurised Named after a town in central France, Valencay is shaped like a pyramid with the top cut off. Valencay is still made following the traditional method. When the cheese is firm enough, it is covered with salted charcoal ash allowing Valencay to keep its flavour for a long time. As it matures in a ventilated cellar at 80% of humidity, a natural blue mould covers the cheese. The paste is moist and firm. Valencay has a soft and delicate taste with nutty flavour. More Products From: No Manufacturer Available  E-mail this product to a friend
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