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.


14 ratings


3 months ago

Rich, nutty and creamy, gorgeous layers. Lingering aftertaste. Wonderful with Rosé

Monika Salkute

3 months ago


4 months ago

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