 |
| *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.
To read on, please visit the Di Bruno Blog
