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The story goes that Valençay was originally an elongated pyramid-shaped cheese. Made from full-fat raw milk, it's salted and sprinkled with charcoal ash after it's removed from the mold. It can be consumed from the 11th day. When fresh, its dough is fine and creamy. With a longer maturation, it becomes slightly crumbly.
Valençay has been marked with the European seal AOP (Protected Designation of Origin) since 1998.
The red European AOP seal (appellation d'origine protégée = "protected designation of origin") guarantees the consumer that all production stages take place exclusively in the defined geographical area of the designation, from the production of the milk to the maturing of the cheese.
In France, 45 types of cheese, 3 types of butter and 2 types of cream are labeled with the European seal "AOP".
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