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Valençay AOP

      Valencay PDO













Valençay cheese is one of the classic French cheeses made in the province of Berry in central France. It is named after the town of Valençay in the Indre department, France.
This cheese comes in two types: the one coated with wood ash and produced on farms is called Valençay Fermier while the other coated with vegetable ash and made in dairies or industries is called Valençay Laitier.
Valençay cheese used to have a shape of perfect pyramid with a pointed top. But when Napoleon returned to the castle of Valencay after his unsuccessful expedition in Egypt, he saw the cheese, in a fit of rage drew his sword and cut of the top of cheese. Since then the cheese has always been made with a flattened top.



Description



Valençay is an unpasteurised goats-milk cheese. Its rind has a rustic blue-grey colour which is made by the natural moulds. The rind is then are darkened by dusting charcoal powder. It is available usually between March and December, with peak manufacture between April and August.



Cooking



Valençay PDO can be conserved wrapped into its package and stored in the least cold compartment of the refrigerator. Before eating it, it is suggested to leave it rest at room temperature for about half an hour. It can be eaten at the end of a meal, but it is ideal also with the aperitif or as a snack. It is perfect with the wine produced in the region like white, red and rosé Valençay.




Certification



PDO (Protected Designation of Origin)(ES). Protected designation of origińe (PDO) stands for a product for which the principal steps for production are done following a well-established technique within the same geographical area, which gives the product its characteristics. Year of registration 2004

AOC (Appellation d'origine contrôlée)(Fr). Year of registration 1998


Organic production



  Partial


Vegetarian



  No


Dietary product



  No



NUTRITIONAL VALUE




Calories



   279 - 282 kcal per 100 gr.


Protein



   17.5 gr. per 100 gr.


Fats



   22.2 - 22.8 gr. per 100 gr.


Fat in dry matter



   45 %


Carbohydrates



   2.05 gr. per 100 gr.


Salt



   2 gr. per 100 gr.


Saturated acids



   18.4 gr. per 100 gr.


Water



   55.5 gr. per 100 gr.



MACRONUTRIENTS




(Ca) Calcium



  110 mg. ( 88% )*


(K) Potassium



  150 mg. ( + 70% )*


(Mg) Magnesium



  15.2 mg. ( 57% )*


(Na) Sodium



  824 mg. ( + 2% )*


(P) Phosphorus



  260 mg. ( 48% )*



Dietary element




(Fe) Iron



  0.19 mg. ( 81% )*


(Se) Selenium



  9 mcg. ( 42% )*


(Zn) Zinc



  0.772 mg. ( 81% )*



VITAMINS




(A) Retino.



  166 mcg. ( 42% )*


(B2) Riboflavin.



  0.624 mg. ( + 108% )*


(B3) Niacin.



   1.12 mg. per 100 gr.


(B5) Pantothenic acid.



   0.945 mg. per 100 gr.


(B6) Pyridoxine.



  0.105 mg. ( + 5% )*


(B9) Folatsin..



  84.4 mcg. ( + 344% )*


(E) Tocopherol



  0.318 mg. ( 36% )*


*(the difference from the average value)



Statistics



7,2 -  Individual visits per month (average)
226 -  All individual visits
12 12 2016 -  Date of publication of this article


Valencay PDO. Foto № 1
Valencay PDO. Foto  № 2



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