Pyramid de Chevre "Valençay"

Pyramid de Chevre "Valençay"

These are the ash dusted goat's milk pyramids that made the Loire famous: pasteurized goat's milk, shaped, salted and left to drain. Fresh, tangy and rich, with a texture that goes from crumbly at the tip to creamy near the base.

Why you'll love it

• Pasteurized goat's milk — fresh, so the tang stays clean and forward
• Ash dusted rind — which protects the paste and marks it as a classic
• Fresh and rich — tangy at the tip, creamier as you work down the pyramid
• A true French classic — the ash dusted pyramid that people picture when they think of chevre
• Best at room temperature — where the creamline softens and the flavor opens up

How to enjoy Put one on a board with a baguette, radishes and good butter, or crumble it into a warm salad of lentils and herbs. A crisp Sauvignon Blanc is the obvious, and correct, choice.

An old fashioned goat cheese with nothing to prove, and one that gets better the less you do to it.