The Valencay’s form, a four-sided, truncated pyramid from berrichon goat’s raw milk has similar characteristics of many other cheeses from this area, such as the Pouligny-Saint-Pierre, the Levroux. History tells us that the original shape was a perfect pyramid. The shape of the Valencay was changed according to two stories. Napoléon returning from the disastrous campaign in Egypt stopped at the castle of Valençay ; saw the cheese ; in a fit of anger draw his sword and chopped the top off. Needless to say it was one of Napoleon’s favorite cheeses. Another story is told that the farmers wanted to copy the steeple of the village church. The Valençay is made by allowing the curd to drain in a mould, it is then removed and covered with salted charcoal ash and allowed to ripen for about 4 to 5 weeks in a well ventilated cellar at 80% humidity. During this period the rind of the Valensay will thicken slightly and acquire blue marks. Its taste is mellow and savory to the palate. The pate texture is fine-grained and cream.