| GALETTE LYONNAISE |
 Description:
This cheese comes from
the high part of Lyon in the direction of Saint-Etienne. The maturing (affinage
) takes 3 weeks in fresh and humid cellars. A perfect partner for a good
Beaujolais wine.
Texture:
The consistency of the cheese is
runny and it is presented in a round thin birch wood container. It is often
eaten with a spoon.
Taste:
It has a soft, gentle flavour,
reminiscent of milk. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| Weight |
 |
150 g |
| Affinage |
 |
3 à 4 weeks |
| Pate
(dough) |
 |
Uncooked, unpressed soft cheese with a white
mould |
|
