When mature, flecks of blue mould on the rind give a rustic appearance. The paste is sweet, salty with a slightly acidic flavour and the texture changes as the cheese ages from soft to firm.
The Chabris region that lies to the south of the Loire Valley is famous for a varied range of Chevre, particularly those made in a distinguish- ing truncated pyramid shape.
The shape of the cheese is said to have originated when Napoleon cut off the top of a perfect pyramid shaped cheese with his sword after returning from a disastrous campaign in Egypt.
Made by master cheesemaker Monsieur Jacquin, the cheese is covered with salted, ground charcoal and cellared for 4 weeks. When mature, the cheese looks quite rustic with flecks of blue mould on the rind and a sweet, slightly acidic flavour and soft, moussey texture.
The raw milk variety of this cheese, Valençay, is protected by an AOP designation.