My endless pursuit to taste every
French cheese means that any time we take a trip in France, some of our holiday time must be devoted to tracking down a Fromagerie or two. Or three.
I have a very patient husband.
Before each trip I try to do some research online, but it really is surprising how many cheese shops and cheese makers either don't have websites of their own or attempt to include up to date information, like opening days and times, on public websites run by the local
Mairie.
So most of the time I just ask for recommendations from the locals.
During our morning of wine tasting at
le Tasting Room in the Loire last October, the owner, Cathy, mentioned her favorite little Fromagerie in Saumur. She couldn't remember the name or the address, but described where it was in relation to a couple of the well known landmarks in town. I finally found the charming little shop, tucked back on a little lane between the river and
la Place Saint-Pierre.
Being that we were in the Loire Valley, home to
many famous fromages de chèvre, I expected a decent selection of goat's cheeses.
I was not disappointed.
Le Galletout was the first one that caught my eye.
It looked so intriguing; like a crumpled, pale mushroom cap or cloud of meringue. I always seem to be attracted to
unconventional looking cheeses.
Its flavor is sublime! Cutting through the thin, bloomy rind reveals a dripping, oozing, velvety textured
pâte that tastes like a goat's cheese, but not an overly strong, goaty one. The perfectly balanced flavors are slightly tangy, with hints of soft citrus and milk.
Le Galletout is an unpasteurized chèvre produced in the
Lot, in southwestern France. It can be eaten young and mild, after only two weeks of
affinage, or it can be aged a little bit longer if a stronger flavor is preferred.
Pair with a
Pouilly Fumé.
Pin It
. It's a compact and versatile point and shoot.
