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Cheese from France, Bas-Berry
Raw whole goat milk is ripened with whey or lactic cultures, then set slowly with a little rennet for at least 18 hours. The curd is ladled straight into truncated-pyramid moulds and drains by itself, then each cheese is salted and coated with charcoal ash. It is sold from the eleventh day, once a mould rind covers it.
| Raw whole goat milk | Alpine or Saanen goats or their crosses; at most the last four milkings (two on farms); not homogenised or concentrated[cdc-vale2014] |
| Whey or mesophilic lactic cultures | To ripen the milk before renneting[cdc-vale2014] |
| Rennet (520 mg chymosin per litre)At most 8 ml per 100 L of milk | [cdc-vale2014] |
| Salt and charcoal | Every face is salted and ashed after unmoulding[cdc-vale2014][agri-valencay-2025] |
| Ripening moulds and yeasts (optional) | Geotrichum, Penicillium, Kluyveromyces, Debaryomyces or Trichosporon cultures[cdc-vale2014] |
| Starter | cheese whey and/or mesophilic homofermentative or heterofermentative lactic cultures |
Total time across the recorded steps: 38 h
What changes: Whey or lactic cultures go into raw goat milk to start the souring
Output: ripened raw milk.
Microbes at work in this step
mesophilic lactic bacteria start to grow and give the curd its lactic character
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw whole goat milk is ripened with whey or lactic cultures, then set slowly with a little rennet for at least 18 hours. The curd is ladled straight into truncated-pyramid moulds and drains by itself, then each cheese is salted and coated with charcoal ash. It is sold from the eleventh day, once a mould rind covers it. Made in 6 steps over 38 h. The longest step, drain without pressing, takes at least 20 h (Ministère de l'agriculture 2014). Mesophilic lactic acid bacteria (homofermentative and heterofermentative), from the raw milk, whey or cultures, which set the curd and Surface moulds of the genera Geotrichum and Penicillium, from the raw milk, whey or added cultures do most of the fermenting.
| Main step | at least 20 hSet[cdc-vale2014] | Drain without pressing |
|---|---|---|
| Temperature | up to 25 °CSet[cdc-vale2014] | Set slowly with a little rennet |
Valençay is the only truncated pyramid among the ashed, mould-ripened goat cheeses of the area; its top was cut off. Pouligny-Saint-Pierre is a taller, narrower pyramid. Like Selles-sur-Cher, Valençay is salted and ashed after unmoulding.
This is a raw-milk soft cheese. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than cooked pressed ones such as Gruyère or Comté, because of Listeria, Salmonella and Shiga-toxin E. coli.
Every number is labelled with how it is known. How this atlas is made
Goats in the Berry appear in Charlemagne's capitularies and 16th-century archives of La Châtre. The specification says Talleyrand, lord of the Château de Valençay, helped change the mould to a truncated pyramid and helped the cheese reach aristocratic tables in Paris. Sales spread in the 20th century, and the French ministry says it was recognised as an AOC in 1998 and as an EU PDO in 2014.
