France Fromages ★ 4.6
Cheese stall and ageing cellar in the Halles de Tours, run by Hans and Adeline Krischer, with a counter built around goat cheeses from Touraine and neighbouring areas.
The fromageries and cheese counters in Loire Valley worth a stop.
A guide to cheese shops in Loire Valley.
Cheese stall and ageing cellar in the Halles de Tours, run by Hans and Adeline Krischer, with a counter built around goat cheeses from Touraine and neighbouring areas.
Cheese shop near Tours town hall, selling cheeses, dairy and fine groceries from producers that let their animals graze. It also makes platters and delivers by bike.
Saumur cheese shop in the Saint-Jean quarter, open since 1985 and under new ownership since 2023. It stocks nearly 140 cheeses, finishes the ageing of some in house and makes take-away platters.
Amboise boutique of La Passion du Fromage, a group of shops mostly in Indre-et-Loire that advertises more than 300 cheeses and local products and offers click and collect.
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Discover the Loire Valley and visit its three most prestigious castles of your choice on a private guided tour, at your pace, according to your wishes
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The AOP consortium says it marries wonderfully with a white Sancerre, and that it also likes Menetou-Salon, Pouilly-Fumé, Quincy or Reuilly.
60 to 90 g per cheese, according to the AOP consortium.
In the departments of Cher, Nièvre and Loiret, according to the AOP consortium.
A legend, repeated by the AOP consortium, says Talleyrand sliced the points off the pyramids before presenting them to Napoleon so they would not recall his Egyptian defeat; Wikipedia adds a variant in which Napoleon struck it with his sabre.
At least 11 days before it can be sold as AOP, according to the consortium and Wikipedia.
About 7 to 8 cm high and 6 to 7 cm along the base, weighing around 220 g; the Petit Valençay weighs 110 g (AOP consortium).
It once held the soft log together; today the consortium calls it a guarantee of authenticity and quality, and it is engraved with the appellation name and the maker's number. Wikipedia describes it as rye straw.
The consortium advises cutting the first slice from the widest end and easing out the straw gently.