Valençay is one of the classic raw milk mold-ripened chèvres from the Loire Valley in the central western region of France. This pasteurized version of young goat milk cheese is distinctly identified by its pyramid form which is blanketed by an ash mold. After ripening in the caves at Artisanal, the texture is smooth and dense with a mild, lemony, and altogether clean flavor. Each cheese is about 9-10 ounces.
50% OFF Pronounced shab-bee-SHOO duh pwah-TOO Chabichou du Poitou is one of the older French...
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2011 American Cheese Society Competition Winner! The Classic Blue Log is made in western Massachusetts...