French artisan cheese of the month, plus a creamy regional speciality

Artisan cheese of the month

Valençay

Made from whole, raw goat’s milk, Valençay cheese originates from the Indre department – part of the historic region of Le Berry. A holder of the prestigious AOC label since 1998, it is salted and coated lightly with charcoal ash. It is shaped like a truncated pyramid, inspired by the bell tower of the collegiate church of Saint Sylvain-de-Levroux.

 On the nose, it reveals lactic, slightly goaty smells after just 11 days of maturation, evolving towards more pronounced goaty, undergrowth smells, accompanied by floral notes as it matures. Its texture, meanwhile, firms up as it ages.

Take it out of the fridge 30 minutes before serving – ideally alongside a bottle of local AOC Valençay wine. 

Local speciality: Blanquette de veau

Dating back to the 19th century in veal-breeding regions such as Île-de-France and Auvergne, blanquette de veau is a delicate refined dish of veal cooked in a broth with carrots, leeks, onions and a bouquet garni, finished a white sauce (roux) and button mushrooms. It has decidedly bourgeois origins.

For a truly luxurious touch, buy a ready-made version from La Chaiseronne (available from Bien Manger) made with top quality AOP Isigny crème fraîche from Normandy.