Galet de la Loire, cow's milk, Loire Valley, France, 9oz/each

Galet de la Loire is a soft, creamy cow’s milk cheese from Anjou in France’s Loire Valley, made by Fromagerie Louis Tessier in Cornillé-les-Caves. Its name "pebble of the Loire” refers to its distinctive flattened, rounded shape, inspired by the smooth stones found along the banks of the Loire River. 

This cheese is made from pasteurized French cow’s milk enriched with cream, giving it an especially rich and luscious texture. The rind begins ivory-colored and can gradually turn straw-yellow with additional maturation.

After production, the cheeses undergo a relatively short initial affinage of around nine days, during which they are turned by hand. This encourages the development of the fine, delicate rind while preserving plenty of moisture in the interior.

Recommended pairings: Savennièrres, Vouvray, Sancerre, Muscadet Sèvre-et-maine, Cremant de Loire, Chenin Blanc, Cabernet Franc