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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