O´Lait

Agnès O'Lait Galait Black Garlic

Agnès Spielhofer Béroud created the Galait with her husband Florian Spielhofer – winner in the category "Soft cheese with smeared rind" at the 11th Swiss Cheese Awards! Agnès's father, Michel Béroud, passed on his passion for cheese to his daughter. He produces, in particular, the Tomme Fleurette, which is presented above. The Galait is a mountain cheese made from silo-free raw milk from the Mont Crosin region. The milk is rich in the floral flavours of the Jura-Terroirs. In summer, the cows graze at an altitude of over 1,000 m, where numerous aromatic herbs can be found. In winter, they are fed with hay, the hay reserves for which were already prepared in summer. Its shape is reminiscent of a pebble ("galet"), hence its name. This new speciality features a soft, very creamy, even runny texture, combined with delicate yet robust milk aromas. A delicious cheese for dessert, served with apples or grapes.