The province of Berry has long been the source of famous cheeses. These includes Crottin de Chavignol, Selles sur cher, and Pouligny St Pierre. When making a Valançay the cured whey is drained and cast in a mould. It is, then is removed, covered with salted charcoal ashes, and ripened in a well-ventilated room at 80% humidity. Best to be eaten with a Sancerre or a VDP de Gascogne.