Valencay is still made following the traditional method. When the cheese is firm enough, it is covered with salted charcoal ash allowing Valencay to keep its flavour for a long time. As it matures in a ventilated cellar at 80% of humidity, a natural blue mould covers the cheese.
Directions For Use
Keep Refrigerated 0°C - 6°C
Raw Goats MILK, Salt, Animal Rennet, Vegetable Carbon, Lactic Ferments
Dietary and Allergen Info
Contains Milk (and products thereof)
Always read the label before using the product and never rely solely on the information presented on our website.
While every care has been taken to ensure product information is correct, food products are constantly being reformulated. You should always read the product label and not rely solely on the information provided on the website. Although product information is regularly updated, Albion is unable to accept liability for any incorrect information. This does not affect your statutory rights.
|Average Serving||30 g or ml|
|Energy/Calories per 100g||1179 kJ|
|Energy/Calories per 100g||284 kcal|
|Protein per 100g||18 g|
|Fat per 100g||23 g|
|of which Saturates per 100g||17 g|
|Carbohydrate Per 100g||1.3 g|
|of which Sugars per 100g||1.3 g|
|Salt per 100g||1.5 g|
|Sodium per 100g||0.6 g|
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