This soft cheese is distinguished by its shape, similar to that of pebbles bordering the banks of the Loire. Like the Tuffeau stone, which forms the facades of the chateaux of the Loire, the crust of the Loire Valley is ivory and can become straw yellow when refining is pushed. Its paste is creamy and reveals a typical taste as well as an important diversity of aromas, sometimes mushroom, sometimes stable.


10 ratings


3 months ago


5 months ago

Awesome, creamy cheese. It is good to put GALET on bread. If you don’t like wash-type cheese very much, this is easy to eat.

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