CheeseXML 1.00
Valençay
Ingredients
| Goat milk, not ultra-pasteurized | 1 gal |
| Aroma B mesophilic (1/4 tsp) | 1 item |
| Penicillium candidum | 0.125 tsp |
| Geotrichum candidum | 0.05 tsp |
| Calcium chloride (for pasteurized milk) | 0.25 tsp |
| Liquid rennet | 0.25 tsp |
| Food-grade vegetable ash | 2 tbsp |
| Non-iodized cheese salt | 2 tsp |
Process
| # | Steps | Plan | Facts |
|---|---|---|---|
| 1 | Heat the milk to 22 °C Heat the vat to the culture temperature published for this make. | Heat · Milk preparation · Temperature: 22 °C | |
| 2 | Add culture Sprinkle the starter, rehydrate, then rest at temperature. | Step code · Ripening · Temperature: 22 °C · Time: 12 h · Addition: Amount: 1 item; Rest: 2 min | |
| 3 | Add CaCl₂ Dissolve calcium chloride in clean water and stir into pasteurized milk. | Step code · Calcium correction · Temperature: 22 °C · Addition: Amount: 0.25 tsp; Dilute in: 0.25 cup | |
| 4 | Add rennet, then wait floc × multiplier Dilute the coagulant, stir about 1 minute, remove the stirrer, then wait until a clean break (floc time × multiplier). | Step code · Coagulation · Temperature: 22 °C · Stir: Duration: 1 min · Until: Clean break · Addition: Amount: 0.25 tsp; Dilute in: 0.25 cup | |
| 5 | Ladle the curd Ladle uncut curd into the hoops. | Step code · Cutting | |
| 6 | Draw whey and hoop Draw whey to the grain and fill the hoop. | Drain · Draining · Flips: Turn: After: 5 min; Turn: After: 15 min | |
| 7 | Salt Salt the curd or the wheel. | Salt · Salting | |
| 8 | Age Flip 2 days at ~70 °F. Coat with vegetable ash and 2 tsp salt. 24 hours, then 52 °F ±2 / 80% RH, flip every other day, 2 weeks (up to 4). | Age · Aging |
Valençay
Soft-ripened cheese · Difficulty: 3
Batch scale
Scale factor:
Description
Argobuilder Valençay: 1 gallon goat milk at 72 °F, Aroma B, P. candidum, Geotrichum, 1/4 tsp rennet, 12-hour set, truncated pyramids 48-hour drain, vegetable ash, 2–4 weeks at 52 °F / 80% RH.
Recipe details
- Style
- Soft-ripened cheese
- Country
- France
- Region
- Berry, Valençay
- PDO
- No
- Schema version
- 1.00
- Type
- Home recipe
- Vegetarian
- Yes
- Created
- 2026-09-09
- License
- CC-BY-4.0
- Author
- CheeseXML 1.00 reference set
- Units
- US
- Milk
- Goat milk, Pasteurized, Not homogenized
- Milk volume
- 1 gal
- Expected yield
- 1 lb
- Yield ratio
- 0.119826 ratio
- Active time
- 50 min
- Total time
- 72 h
- Scale
- For milk volume: 1 gal
Ingredients
- Goat milk, not ultra-pasteurized — 1 gal
Role: Base milk · Kind: Milk Goat
- Aroma B mesophilic (1/4 tsp) — 1 item
Role: Culture · Kind: Culture
Preparation: Time: 2 min; Instruction: Sprinkle on the milk surface and rehydrate 2 minutes before stirring in.
- Penicillium candidum — 0.125 tsp
Role: Mold · Kind: Mold Penicillium Candidum
- Geotrichum candidum — 0.05 tsp
Role: Mold · Kind: Mold Geotrichum Candidum · Optional: Yes
- Calcium chloride (for pasteurized milk) — 0.25 tsp
Role: Mineral · Kind: Calcium chloride · Optional: Yes
Preparation: Dilute in: 0.25 cup; Instruction: Dilute in cool non-chlorinated water before adding.
- Liquid rennet — 0.25 tsp
Role: Coagulant · Kind: Rennet
Preparation: Dilute in: 0.25 cup; Instruction: Dilute in cool non-chlorinated water.
- Food-grade vegetable ash — 2 tbsp
Role: Ash · Kind: Ash Vegetable
- Non-iodized cheese salt — 2 tsp (Details: Salt: Iodized: No)
Role: Salt · Kind: Salt
Equipment
- Heavy-bottomed pot
- Dairy thermometer
- Slotted ladle
- Cheese hoop / mold
- Draining mat
- Ripening box
- Aging fridge or cave
- Bamboo mat
- Pyramid mold
Process
Heat the milk to 22 °C
Heat · Milk preparation
Heat the vat to the culture temperature published for this make.
Temperature: 22 °C
Add culture
Step code · Ripening
Sprinkle the starter, rehydrate, then rest at temperature.
Temperature: 22 °C · Time: 12 h · Addition: Amount: 1 item; Rest: 2 min
Add CaCl₂
Step code · Calcium correction
Dissolve calcium chloride in clean water and stir into pasteurized milk.
Temperature: 22 °C · Addition: Amount: 0.25 tsp; Dilute in: 0.25 cup
Add rennet, then wait floc × multiplier
Step code · Coagulation
Dilute the coagulant, stir about 1 minute, remove the stirrer, then wait until a clean break (floc time × multiplier).
Temperature: 22 °C · Stir: Duration: 1 min · Until: Clean break · Addition: Amount: 0.25 tsp; Dilute in: 0.25 cup
Ladle the curd
Step code · Cutting
Ladle uncut curd into the hoops.
Draw whey and hoop
Drain · Draining
Draw whey to the grain and fill the hoop.
Flips: Turn: After: 5 min; Turn: After: 15 min
Salt
Salt · Salting
Salt the curd or the wheel.
Age
Age · Aging
Flip 2 days at ~70 °F. Coat with vegetable ash and 2 tsp salt. 24 hours, then 52 °F ±2 / 80% RH, flip every other day, 2 weeks (up to 4).
Aging
Duration: 21 d; Stage: Name: Valençay box; Duration: 21 d; Temperature: 11 °C; Humidity: 80 %; Turning: Every 2
Storage
Temperature: 4 °C; Shelf life: 21 d
Allergens
Allergen: Milk
Safety
Use milk that is not ultra-pasteurized. Pasteurize unknown raw milk. Sanitize equipment.
Source
Title: Making Valençay Cheese; Creator: Argobuilder; Year: 2016; URL: https://www.argobuilder.com/making-valencay-cheese.html
Tags
Tag: Vegetarian