by Joe Chaput | So Santa drops me off a new camera under the tree this Xmas, and when I bring it in to work and start looking around for cheeses to snap pics of, what’s the first cheese that grabs my eye? This sexy Valençay, that’s what.

Valençay is a classic surface ripened goat cheese. Two distinct features make it easy to identify: The blanket of ash coating its exterior, and the absence of a top that would otherwise allow this cheese shape to form a complete pyramid. It is said that Napoleon returning from the disastrous campaign in Egypt stopped at the castle of Valençay, saw the cheese, and in a fit of anger drew his sword and chopped the top off of the pyramid. It has been made in its current shape ever since.

Valençay originates in France’s Loire valley, in the province of Berry. It achieved AOC status in 1998. Weighing in at around 200-250 grams, it is made from unpasteurized milk and exhibits a snow white interior and smooth texture. The flavour is slightly acidic with hints of citrus. There is no denying that it tastes like great chèvre. The classic pairing suggests serving it alongside Sauvignon Blanc. Try one from Noella Morantin or Calliope.

While it is not always in stock at les amis du FROMAGE, you can expect them to sell for around $14.95 each.

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Joe Chaput is the Cheese Editor of Scout Magazine (because of course we have a Cheese Editor!), the co-proprietor and fromager of East Hastings’ Au Petit Chavignol, a member of the Guilde des Fromagers Confrerie du Saint-Uguzon and a Red Seal-certified cook. His by-weekly column – Beyond Cheddar – deals with all things stinky, oozy, sharp, soft, creamy and delicious.

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