A Valencay-Inspired Goat Cheese--Learn How to Make it at Home

Mary Anne describes a semi-soft French goat cheese called VALENCAY, and shows you how you can make a similar version at home using store-bought pasteurized goats' milk. Authentic Valencay uses raw milk which is not available to most home cheesemakers. So why not make a Valencay-inspired goat cheese, in a pyramidal shape, using the right bacterial and fungal cultures, and enjoy it just the same?
If you love goat cheeses, and want to learn how to make one at home, this video will show you how. The cheeses made in this recipe have a mild goat cheese flavour & pure white interior that tastes creamy and satisfying. This demonstration gives you the option to use, or not use, edible ash--a common ingredient in some French cheeses. It also gives you the chance to watch how the cheeses mature by showing you pictures of the cheeses as they age day-by-day.
Please consider becoming a patron & supporting this channel, by making a donation through Patreon: / givecheeseachance
Learn about how to make other cheeses at home (i.e. cheddar, feta, brie, camembert, mascarpone, quick mozzarella, cream cheese, ricotta, labneh, Nabulsi, Belper Knolle, colby, yogurt, as well as crottin- and boursin-style cheeses).
Here's where you can order cheese-making tools & ingredients on-line in Canada and the U.S.A.:
Canada: glengarrycheesemaking.on.ca
U.S.A.: cheesemaking.com
Music: "Backbay Lounge", by Kevin MacLeod, 2017
• Backbay Lounge
Licence (Creative Commons Attribution licence, reuse allowed)

[@justinman222]

Hi! Long story short, I’m a disabled veteran, bought a small farm for my ptsd, and started making cheeses with my goats milk, I can tend to get frustrated with my failures, and take it pretty hard, I REALLY appreciate YOU, and how calm you are throughout your videos, your demeanor can really bring me back down if I’m freaking out. Thanks for you and your experience! I’m loving what im making! Sometimes the smells scare me lol, but anyway, just thanks!

[@GiveCheeseaChance]

Hello Justin, I loved reading your comment. Thanks for writing. I appreciate YOU too! :-) Cheesemaking does require some trust in the process. I remember making my first cheese and questioned if I could really eat it, since I was working with bacteria... ewwww! I didn't realize how many foods already had bacteria in them, on purpose! You can do this. Learn as you go. Enjoy the steps, feel proud of what you make and share with friends. All the best, Mary Anne

[@hunting.egypt964]

Very comprehensive you are the best

[@lynenoella420]

The Valençay is made and in day one of aging. It already tastes wonderful -- thank you so much for the recipe. I can't wait to share the cheese with my family in two to three weeks. I think the next time I will double the recipe!

[@maryannefarah4367]

I’m glad to hear it. This cheese is divine with a drizzle of (truffle) honey!

[@SorenAraujo]

Spectacular explanation. Thank you.

[@Stillpoint23]

Looks like a really fun cheese to make :)

[@mdshawki3]

Really I enjoyed too much when you described the test God bless your nice hands

[@cutebee3]

Wow so interesting - did not know ash was used!

[@user-we6qz2ic9k]

Such a wonderful chanal Thank you so much madame Marie Anne for your kindness & sincere explanation.. Hope one day I will make my own cheese with your wonderful videos

[@GiveCheeseaChance]

Thank you so much. I hope you really do "give cheese a chance". It is really fun!

[@lynenoella420]

What a fantastic video, Mary Anne -- thank you for sharing your knowledge. I plan to make this soon!

[@maryannefarah4367]

Wonderful. I suggest you make the cheeses tall, they work out better, the bigger they are.

[@lynenoella420]

@@maryannefarah4367 Oh, that's interesting to know. I've already ordered my shorter molds but maybe I will get the taller ones too and try them both. Love the instructional video!🙂

[@GiveCheeseaChance]

@@lynenoella420 The shorter ones have too much "rind" per volume of interior, in my opinion. I'm curious to hear your opinion! Good luck!

[@lynenoella420]

@@GiveCheeseaChance After thinking this over, I went ahead and ordered the larger molds -- I'll save the small ones for other soft cheeses like Chèvre. I'm all for lots of goodness in the middle ;)

[@GiveCheeseaChance]

@@lynenoella420 A good plan!

[@adsal100]

We are fortunate here in Western Australia that the goats milk available from stores or direct from suppliers is sold as Raw Goats milk, I’ve made Chèvre both using pasteurised and raw. In my opinion the results are quite different. Raw is distinctly better, in my opinion.

[@GiveCheeseaChance]

I am totally jealous you have access to raw goats' milk. It is illegal to sell raw milk in Canada so I have no access to it, sadly.

[@adsal100]

@GiveCheeseaChance I'm as amazed as you are. The Australian NZ Food standards are absolutely draconian about everything else. I believe it's due to the nature of goats and lack of disease susceptibility compared to cows.

[@Dalal321]

I am happy that I find you 🌹

[@GiveCheeseaChance]

Me too!

[@angelbreaker3244]

.... to be continued... again again again.. to be thanks

[@mohdfuadmahjoub5035]

☝️ the most wonderful cheese making master 🔭🔬☑️✅💯💯✍️👈👍👌👏👏👏🤳

[@GiveCheeseaChance]

So sweet! Thank you!

[@mohdfuadmahjoub5035]

@@GiveCheeseaChance you are very & most welcome thank you to all respect for you 🤗🤳

[@billmclaughlin8438]

Using the ash as a coloring makes me think if paprika couldn’t do the same. Instead of black it would be red.

[@mohamednasem5884]

عبقريه

[@samihage1223]

Wow very professional ☺️😉👍🏻👍🏻👍🏻Where can i find out those ingredients

[@GiveCheeseaChance]

Hello Sam, it depends on where you live. You may have to google "cheesemaking supplies" and see if there is a place close to you. I live in Ontario, Canada, and I order on-line from Glengarry Cheesemaking supplies. I know they ship internationally so you could try them.

[@ciliasarieddine9575]

Mm i would like to try this recipe😋😋 Thank you .

[@ricardoortigoza4021]

Hi how are you ? I have a question do I have to pasteurize the milk to 70 ° c and then let it go down to 25 ° c to start adding the culture or do I just heat the milk up to 25 ° c and add the stuff

[@GiveCheeseaChance]

I use pre-pasteurized milk. If your milk is not yet pasteurized, then yes, I would pasteurize it first and let it cool down to the right temp. before adding the cultures.

[@dorumoscovici2353]

Another wonderful cheese for me to try. What culture can be used instead of Aroma B?

[@GiveCheeseaChance]

You can try it with another mesophyllic culture. Do you happen to have Flora Danica or MA 4001?

[@dorumoscovici2353]

@@GiveCheeseaChance I have both.

[@marianyaka]

Thank you for this great video. I made this type cheese based on it, they are in the fridge (this is the 3rd day after drying) but they are so smelly, like bad unwashed things. They look like beautiful. Will this bad smell disappear with time or did I make mistakes? Thanks.

[@GiveCheeseaChance]

No they should not be smelling bad at 3 days old. Did you use raw or pasteurized milk?

[@GiveCheeseaChance]

They can get smelly at 3 weeks though.

[@marianyaka]

@@GiveCheeseaChance I used pasteurized milk. They are really nice in the ripening fridge at 12 Celsius, but really smelly. :) I saw a video where a couple taste Valencay and it was very smelly when they eat it. Man told it was like "water shoe", and really mine is the same. I really do not know if it is okay or not. If this smell do not disappear we won't taste it. :) Thank you for your response. :)

[@marianyaka]

kzbin.info/www/bejne/jHPde42Jbt-tbqc

[@GiveCheeseaChance]

@@marianyaka An interesting video, for sure. I guess you will just have to try it and see if you like the taste of the inside of the cheese. It may be the outside of the cheese that you are not enjoying. Make sure you drizzle a little honey on the cheese when you eat it. I find that divine!

[@lynenoella420]

Hi, Mary Anne -- I am preparing to make your recipe this Tuesday. I plan to use two large volcano/Valençay molds for this batch. Would I add 1/2 t salt to each large cheese before and after they come out of the mold rather than the 1/4 t salt indicated for four smaller molds?

[@GiveCheeseaChance]

Yes, that would work.

[@lynenoella420]

Thank you, Mary Anne, I look forward to trying your recipe!@@GiveCheeseaChance

[@mohamednasem5884]

ما هذه الماده السوداء؟

[@GiveCheeseaChance]

It is an edible ash using in cheesemaking.

[@tafatlounis8109]

Please did you turn it once a day ? Or !

[@GiveCheeseaChance]

Yes, I turned it once a day. I either turned it onto its side each day, or I just picked it up and turned it to the left or right each day just so the exterior coat did not weave itself into the matts underneath.

[@tafatlounis8109]

@Give Cheese a Chance ok thank you but don't understand what you mean with turned right or left 😅 do you have videos to show it ! Please

[@GiveCheeseaChance]

@@tafatlounis8109 If you look at the video for the Valencay-style cheese at the 13 minute and 50 second mark, you will see me turning the cheeses. I am not flipping them over, or onto their sides (but go ahead and do so if your cheeses are firm enough). I am picking up the cheeses and basically putting them back down, turning my hand, in a slightly different spot. You just want to lift the cheese off the matt so it doesn't weave into the matts underneath over time.

[@tafatlounis8109]

@@GiveCheeseaChance oh thank you now I understand what you talking about thank you Very much

[@abundantlife888]

Love your detailed how to make cheese videos! Great work