Valençay PDO
Valençay offers subtle flavour thanks to its goat’s milk, pyramid shape and maturing process
Tips
Storage: remove the vacuum packaging and keep refrigerated between +2°C and+8°C. Leave at room temperature for 30 minutes before serving.
Cutting: starting at the centre, cut Valençay in thin slices from top to bottom of the cheese.
A tip from the expert: serve with fig jam.
Composition
Type of cheese: soft cheese made with raw goat’s milk.
Composition : raw goat’s milk (origin: France), salt, starter cultures, animal rennet.
Humidity: 55,5%
FDM: 45%
NUTRITIONAL VALUES FOR 100G
Energy
1300 kJ/ 300 kcal
Fat
of which saturates
25 g
18 g
Carbohydrates
of which sugars
Traces
Traces
Protein
20 g
Salt
2 g
LA SÉLECTION
Xavier Thuret, winner of the Meilleur Ouvrier de France award, invites you to discover his selection of French cheeses, presented in boxes designed exclusively for the hospitality industry.
