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.
Pronounced ah-BAY duh Bell-OCK Abbaye de Bel'loc is still made in the traditional manner by...
Ballston Blue, another gem from Upstate New York, is a mellow blue cheese, adding a...