Posts Tagged ‘Petit Valençay’

When I was in Paris earlier in the year, I didn’t just eat macarons. I also ate a lot of cheese. And when I say I ate a lot of cheese, I don’t meant that I ate it every day, or had cheese courses at restaurants, or spent all my time in fromageries.

I mean that, every few days or so, I’d buy an entire round/block/geometrical-shape of one type of cheese and would eat the entire thing in one sitting. Because that’s how I roll. (“Roll” being the operative word.)

I’m pretty sure my bones were thanking me for all the calcium, even if my heart was simultaneously shaking its little heart-fist at me for the sodium assault.

Can’t win ’em all, right?

(I shall test the cheese-reviewing waters today with just one cheese, and then you can let me know if you’re interested in hearing more on this rather savoury topic.)

Petit Valençay

Petit Valencay

I wonder if Egpytians or aliens built this pyramid of wonderment?

This little pyramid of goat’s cheese is Appellation d’Origine Contrôlée-certified and made from raw goat’s milk. It was the first cheese I bought in Paris, and it swept away my prior beliefs about goat’s cheese. To me, goat’s cheese has always been pungent, assertive, and in-your-face “goaty”. This cheese, however, was the antithesis of being punched with a goat’s udder*; it was subtle, creamy, gooey at the edges yet firm (not chalky) inside, and in some ways reminded me more of a brie than a strong chevre.

Petit Valencay

See the gooeyness at the edges? Mmm-mmm.

I tasted butter, hazelnuts, cream and cream cheese, almonds, grass, and a deeply satisfying umaminess. The blue-grey rind had a slight flowery and hay-like flavour, which was unhindered by bitterness. This cheese was so rich, so creamy, and so mellow yet complex, that all of a sudden the packet was 110g lighter and I 110g heavier. And all I had left to savour was the pyramid base, marked deeply by the ridges of the packaging…

Petit Valencay

Cheese bottom!

Question Time: So, folks and friends, what say you? Are you at all interested in seeing some cheese-y-goodness (or badness) on this blog every now and again?

* What the?! I’m sorry.


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