Cheese Type: Uncooked, Unpressed soft cheese with natural rind
Produced in the heart of Anjou in Loire valley region, Galet de la Loire is made with cow’s milk. Its name was given by the producer Louis Tessier to pay tribute to the pebbles that line the banks of the Loire river. The Loire is nicknamed the “Royal River” as the region is known for its castles. Therefore, Galet de la Loire refers to the richness of the local heritage and its castles built of this stone.
Creamy with a tonic aroma, the cheese has a dry fruit bouquet aroma with mushroom and underwood notes. Highly recommended for a tasting: cherry chutney and a slice of cereal bread.
Red wines (Cabernet Sauvignon, Saumur-Champigny)
White wines (Savennieres)
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4 reviews for Galet de la Loire
Vivian Chen –
Awesome cheese! buttery, soft, but not has a robust taste to the palette as well.
Very Milky, almost like a milk ice cream
Mary H. –
Terrific cheese. I like how buttery it is.
Paul C –
This is one of my favourite creamy cheeses from Cheese Club. It’s quite versatile: it can be used almost like a cream cheese with smoked salmon, but also on crackers or bread, and pairs well with fruit jams or chutneys.
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