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French Goat's Milk

Valencay

£12.75 per unit
Unpasteurised Traditional Rennet PDO Goat
PLU 441

Key Facts

  • CountryFrance
  • RegionLoire
  • AccreditationPDO
  • FlavourCreamy and citrus
  • Type of MilkGoat
  • PasteurisationUnpasteurised
  • Vegetarian RennetNo
  • OrganicNo
  • Weight250 g
  • Weight TypeNet

Store & Serve

Individual cheeses will carry their own Best Before/Use By Date, we endeavour to give a minimum of 7 days from the date the order is despatched

  • StorageKeep refrigerated.
  • Instructions for useServe at room temperature.

Nutrition

  • IngredientsGoats' Milk, Salt, Rennet, Dairy Cultures (Milk)
  • AllergensMilk

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1240
  • Energy kcal299
  • Fat25.0
  • Of which saturates19.0
  • Carbohydrates0.5
  • Of which sugars0.5
  • Protein18.0
  • Salt1.7
Name & address of food supplier

Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email sales@paxtonandwhitfield.co.uk.

French Goats' Milk Cheese

Said to be the shape of the bell in the village of Valencay, this French Goats' milk cheese has a lemony tang & creamy texture.

Valencay is a protected cheese, with PDO status (protected Designation of Origin).  This means that it can only be produced in a limited geographical area, in this case, across the department of Indre and in a few communes of the bordering dpartments too; Cher, Indre-et-Loire and the Loir-et-Cher.

Valencay takes its name from the area within the Indre department around which it is produced. It has a muddled history with there being two main theories as to how it got its distinctive shape. The first says that the cheese was formed in the shape of a truncated pyramid in order to celebrate the return of Napoleon from his campaigns in Egypt. The second says that its shape was in imitation of the bell in the village of Valencay.