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The Valencay has a thin grey felted natural rind, its dough is firm, sometimes creamy under the rind and homogeneous with the colour of snow. On the nose, it smells undergrowth and straw, whereas in the mouth the taste is more lactic with fresh nut aromas.
For more than 60 years, the company, P. Jacquin &fils, has been perpetuating the heritage and expertise of the manufacturer of many goat milk cheeses in the Loire valley. Their specificity is to mix quality, innovation, modernity and tradition.