MARKY'S Valencay French Goat Cheese with Ash - 7.8 oz / 220 g

The cheese’s form, a four-sided, truncated pyramid from Berrichon goat’s milk. History tells us that the original shape was a perfect pyramid. The Valencay is made by allowing the curd to drain in a mold, it is then removed and covered with salted charcoal ash and alllowed to ripen for about 4 to 5 weeks in a well ventilated cellar at 80% humidity to facilitate the development of mold. During this period, its rind will thicken slightly and acquire blue marks.

• The cheese’s form, a four-sided, truncated pyramid from Berrichon goat’s milk. History tells us that the original shape was a perfect pyramid.
• The Valencay is made by allowing the curd to drain in a mold, it is then removed and covered with salted charcoal ash and alllowed to ripen for about 4 to 5 weeks in a well ventilated cellar at 80% humidity to facilitate the development of mold.
• During this period, its rind will thicken slightly and acquire blue marks.