|*This is part of a paid series I write for Di Bruno Bros.|
I have a little thing for goat cheeses rolled in ash. I find them arresting, like Alfred Stieglitz photos. Black against white, grainy against creamy – I revel in the contrasts.
Valencay is one of those leave-me-breathless cheeses that Stieglitz probably would have photographed if he and Georgia O’Keefe hadn’t been so obsessed with driftwood. As an object, it’s architecturally pleasing – like a smoldering pyramid; as a cheese, it’s downright ethereal.
Pick up any cheese book, and you’ll find the author fawning: Janet Fletcher calls Valencay a “classic.” Steven Jenkins writes, “Napoleon loved it, so will you.” And Patricia Michelson waxes on about baking Valencay brownies in her delightful book, The Cheese Room.
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