Galletout

1. History

Galletout is a goat cheese created in 1996 by the Le Bois d'Amalthée dairy in Cazillac, Lot department. It draws its name and shape from the pebbles lining the nearby Dordogne River. Produced by local breeders united in a Land Farming Group, it embodies the cheesemaking heritage of Southwest France.

2. Physical characteristics

This raw goat's milk cheese has the shape of a small rounded pebble, entirely hand-molded. Its rind is thin, wrinkled, cream-colored, and covered with a fine white down that is slightly creamy. The paste is white, melting, and becomes creamier and softer with aging.

3. Taste profile

Galletout offers a characteristic goaty nose and a mild, tangy, creamy taste. Young, it is firm and melting with pronounced goat notes. Aged, it develops spicier and saltier flavors while keeping a fondant texture.

4. Production zone and period

Produced exclusively in Cazillac, northern Lot department in Occitanie, by Les Bois d'Amalthée dairy. This Southwest region provides an ideal terroir for goat farming. Production is artisanal year-round, peaking in spring seasons.

5. Certification

Galletout has no AOP, AOC, or IGP certification to date. It relies on local artisanal production without official labeling. Its quality is praised by enthusiasts for its authenticity and traditional craftsmanship.