Perfect for the aperitif: Galets du Tarn with Roquefort, delicious salted biscuits.
Today, we propose an escapade in Aveyron, which is part of the Grands Causses National Park, adjacent to that of Cévennes. It is therefore a purely southern product, made in the heart of the production area of the famous sheep's cheese. In the mouth, it is a perfect marriage between the sandy texture of the biscuit and the enveloping aroma of Roquefort.
Our advice: As an aperitif, or broken into croutons in a salad.
Christophe is a baker in Fournil Malenaisin Lozère. This former boatman on the Tarn River has chosen to work only with local, quality products that highlight this beautiful region.
Storage: Store in its original bag, close after each tasting.
Ingredients:
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