Galet au Fenugrec

1. History

Galet au Fenugrec is a recent creation from the artisanal cheese-making farm of Monique Valenti, located in Virazeil in Lot-et-Garonne. This farmhouse cheese represents innovation within French cheese-making tradition, combining cheese-making expertise with aromatic spices. The producer has practiced peasant and organic agriculture since 2015, ensuring production that respects the environment and animal welfare.

2. Physical characteristics

Galet au Fenugrec is a fresh and creamy cheese presented in a characteristic pebble shape. Its rind is yellow and slightly downy, reflecting its natural aging process. The soft and creamy paste offers a melting texture in the mouth, typical of fresh aromatic goat cheeses.

3. Taste profile

This cheese stands out for its strong goat flavor complemented by delicate fenugreek notes reminiscent of nuts. The nose reveals a light and aromatic smell evoking celery, while the fenugreek brings subtle and balanced aromas. The spice used, extracted from pods cultivated primarily in India, Pakistan, Lebanon, and Egypt, enhances the natural character of raw goat's milk.

4. Production zone and period

Galet au Fenugrec is produced in Virazeil, Lot-et-Garonne, in the Nouvelle-Aquitaine region. The cheese-making farm uses raw milk from its sixty Chamois Alpine goats, transformed daily into farmhouse cheeses. Production is continuous throughout the year, benefiting from the quality milk produced by Monique Valenti's herd.

5. Certification

Galet au Fenugrec is a farmhouse cheese without AOC or AOP certification. It does, however, benefit from Organic Agriculture certification since 2015, guaranteeing production without pesticides or chemical fertilizers. This certification testifies to the producer's commitment to sustainable and environmentally respectful agriculture.