The Valencay cheese is a peculiar goat's milk cheese. Not only does it need to sit out at room temperature for up to 72 hours, it then gets coated with ash (see our latest young Valencay cheeses from this evening's ashing). Most of us think of milk products turning into monstrous moldy nightmares after being left at room temp for 3 days. But, milk is a curious thing.
I'm always left wondering who invented cheeses like these. But when you think about what folks had back in the old days (middle ages) it actually makes sense. In a time of no refrigeration, milk was left to turn into all sorts of interesting things (good or bad). Eventually, hunger and economy took over and what didn't kill you became tomorrow's dinner.
So, let's give a shout out to the folks who tried the old gross sticky, moldy, milk! Way to go old guys and gals! Those of you who navigated day-to-day milk roulette and intestinal trauma paved the way for cheese freaks worldwide to make really smelly stuff that not only tastes good, but won't kill you!
I'm always left wondering who invented cheeses like these. But when you think about what folks had back in the old days (middle ages) it actually makes sense. In a time of no refrigeration, milk was left to turn into all sorts of interesting things (good or bad). Eventually, hunger and economy took over and what didn't kill you became tomorrow's dinner.
So, let's give a shout out to the folks who tried the old gross sticky, moldy, milk! Way to go old guys and gals! Those of you who navigated day-to-day milk roulette and intestinal trauma paved the way for cheese freaks worldwide to make really smelly stuff that not only tastes good, but won't kill you!
