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" The Cheese: Valencay Pasteurized goat&amp;#039;s milk Lazy Lady Farm Westfield, Vermont A riff on the French cheese of the same name, Valencay is a truncated pyramid of fresh goat cheese dusted with vegetable ash. This style of cheese hails from the Loire Valley, where summers are long and hot, and goats and crispy white wines prevail. In France, the story goes that Valencay was originally a pyramid-shaped cheese, but after Napoleon lost his military hold on Egypt, the cheesemakers decided to lop off the top, ere the memory of territories lost would prove too painful to recall. Cheesemaker Laini Fondiller&amp;#039;s version is a bit smaller than its French cousin but is every bit as delicious. Try Valencay, or any tart, fresh goat cheese with a crisp Muscadet, a flowery Sauvignon Blanc, or a honeyed Chinon. Fresher goat cheeses are also a wicked match to lightly spiced beers, such as Shmaltz Brewing Company&amp;#039;s Albino Python beer, which is laced with ginger, crushed fennel, and sweet orange peel. To get your hands on a chunk of this delicious cheese, click here and enjoy a 10 percent discount on the small-size Cheesemonger&amp;#039;s Choice Selection, featuring Valencay. Just enter the coupon code &amp;quot;Esquire&amp;quot; to get 10 percent off. This week only! Offer expires August 17 \u2014 when the next Cheese of the Week appears on this blog. Anne Saxelby is the owner of Saxelby Cheesemongers in New York City. She knows everything about cheese, and she is always cheerful. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/food/a8204/valencay-cheese-review-081110/>