Galet de Touraine

Aged under the expert care of Rodolphe Le Meunier, Meilleur Ouvrier de France, this pasteurized goat’s milk cheese is his signature interpretation of a classic Loire Valley Selles-sur-Cher. Though regulations prevent the export of its raw-milk counterpart, Le Meunier’s mastery as a third-generation affineur ensures an exceptional expression of terroir and technique, creating a cheese of profound depth and character.

Presented in its distinctive, brain-like coque (shell), the cheese has a rippled, ash-dusted rind that encases a luxuriously creamy, flowing interior. It offers a complex, earthy aroma with notes of forest floor, mushroom, and toasted hazelnut, balanced by a delicate saltiness.

Best enjoyed at room temperature, spread on walnut or sourdough bread. It pairs classically with a Touraine or Vouvray white wine, but its bold character also stands up wonderfully to a craft pale ale.

Storage: Keep refrigerated. For optimal flavor and texture, remove from refrigeration at least an hour before serving.