Valençay is an unpasteurised goats-milk cheese. Its rind has a rustic blue-grey colour which is made of the natural moulds. The rind is then darkened by dusting charcoal powder. It is available usually between March and December, with peak manufacture between April and August.
Valençay cheese used to have a shape of a 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 off the top of the cheese. Since then the cheese has always been made with a flattened top.
| Country | France |
| Region | Loire Valley |
| Age | 2 weeks |
| Milk | Goat (Unpasteurized ) |
| Fat | 45% |
| Classification | aged fresh |
| Strength | Characterful |
| Texture | creamy, runny, smooth and soft ripened |
| Flavour | citrusy |
| Aroma | goaty |
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