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Galette Lyonnaise
The galette Lyonnaise 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. The galette Lyonnaise has a soft, gentle flavour, reminiscent of milk. The consistency of the galette Lyonnaise is runny and it is presented in a round thin birch wood container. It is often eaten with a spoon.
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Area
Rhône-Alpes |
Season
Spring - Summer - Fall |
Maturing
4 weeks |
Pate
Uncooked, unpressed soft cheese with a white mould |
Milk
Cow |
Entire
Weight
150 g (5,25 Ozs)
Pairing cheese and wine
Beaujolais
