Farmhouse Valençay AOP Xavier David

Soft cheese made with goat’s raw milk. Our master cheese makers have selected for Xavier David this Valençay AOP from Céline and Sylvain Rabate’s farm. It is made according to artisan and traditional methods: raw goat’s milk, natural animal rennet, curdling time of around 24 hours, moulding with a ladle, then draining and demoulding. The cheeses are then salted with salt and vegetable charcoal, a technique that allows Valençay AOP Xavier David to keep better and develop its unique flora. Once made, the cheeses are matured for at least 11 days at the P. Jacquin et Fils cheese dairy, located a few kilometers away in the small village of La Vernelle.  Firm texture, fresh and delicate flavour, aromas of dried fruit.