Today I'm going to
France, the cheesiest country in the world. I'm not going physically, only mentally. But if I close my eyes and my imagination is strong enough I can pretty much visualize myself anywhere! France is built on cheese. The Arc de Triomphe is made of cheese. The Seine oozes cheese. It's literally everywhere. So I'm going a little over the top but when I conducted an imaginary survey in my head just now about the country that first springs to mind when someone says the word 'cheese', the answer was always France.
Valencay is an AOC designated cheese. In French that stands for Appellation D'origine Controlee with a few added accents that I can't seem to add right now. For everyone in the English speaking world that translates to a 'controlled designation of origin.' This means that Valencay, like lots of other cheeses, has to be produced in a certain area in order to be labeled Valencay.
Valencay has one of the best stories behind the construction of it's unique shape that I have ever heard. The cheese already stands out from a crowd due it's pyramid shaped structural design but unlike the pyramids in Egypt it has the peak removed and instead there is a flat summit. According to historical sources,
Napoleon had a role to play in the way the cheese is shaped today. Napoleon was apparently fond of the way this cheese tasted but it's shape irritated him. According to some people, when he suffered a defeat in Cairo he was so angry that the cheese got it in the neck! The innocent pyramid cheese infuriated him so much that he apparently took out his sword and sliced the top off to create the truncated shape!
This cheese not only has an amazing story it is also fantastic to eat. The outside of the cheese is covered in charcoal ashes which have a definite taste of salt. When it is cut, a bright white interior is found which is chalky, moist and mild. It's an incredibly fresh tasting goat's milk cheese aged at 5 weeks and even though it can be pricey it's worth every penny. It's a slice of history, culture and gastronomy with every mouthful. You can even use a
gold-encrusted sword to cut it for guests if you want to be really authentic but it can kind of bump the cost up a little!
Cheese-o-meter rating: 9/10
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