21 - Valencay (250G) (Goat) - Beillevaire

Moulded by hand, it is the shape of a truncated pyramid, looking particularly striking, it has a thin and firm texture that becomes creamier around the edges which may be slightly crumbly. Like most goat cheeses from that region, the Valençay is quite savoury, with fresh, tangy flavours that become nuttier as the cheese matures. Milk : Goat's milk Mature time: Minimum 11 days