Chevre Valencay (approx 250g)

Chevre Valencay (approx 250g)

8.90

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.

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