The Valencay or Pyramid is a semi soft Table Cheese, made with 100% raw goat Milk, French Culture and vegetarian rennet. It is moulded in a special shape mould and left to drain overnight. It is then sprinkled with salt and placed in the Maturation room for at least three weeks. After 10 to 12 days the Penicilium candidum, a white and soft mould covers the cheese. The story of this French cheese says that Napoleon on his way back from Egypt and following his defeat was irritated to see these objects looking like pyramids and bringing back bad memories. To remedy it he decided to have their top chopped off, hence the flat top of this quite unusual cheese. It weighs between 120 and 180 gr and is both tasty and original on a cheese Platter.
It costs between 65 and R100
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