Valençay, Artisanal

Valençay, ArtisanalValenay is one of the classic raw milk mold ripened chvres from the Loire Valley in the central western region of France. This pasteurized version of young goat milk cheese is distinctly identified by its pyramid form which is blanketed by an ash mold. After ripening in the caves at Artisanal, the texture is smooth and dense with a mild, lemony, and altogether clean flavor.

A beautiful delicate little cheese that goes well with an almond and wildflower scented Arneis from the Piedmont

savory Spanish serrano

forming a rind to protect the rich

An ideal pairing with Prosecco or Sauvignon Blanc

Its flavor is slightly tangy with hints of crème fraîche

This board showcases the delicate sweetness of French ham

European-style Baguette

Cabrales is a creamy

moderately salty

full-flavored cow and goat's milk blue cheese

and hibiscus flowers

This unique strain gives a distinctive personality to our cave-aged Roquefort