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Galette des Templiers
Flat 8-cornered Galette, whose rind is rubbed with a typically Provençal mixture of paprika, olive oil and Marc de Provence three times a week during its maturing process. After 2 to 3 weeks, it has an appetising, reddish rind, its paste is soft and smooth, the taste is intense. Its visual characteristic is a Cathar cross engraved onto the rind.
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Flat 8-cornered Galette, whose rind is rubbed with a typically Provençal mixture of paprika, olive oil and Marc de Provence three times a week during its maturing process. After 2 to 3 weeks, it has an appetising, reddish rind, its paste is soft and smooth, the taste is intense. Its visual characteristic is a Cathar cross engraved onto the rind.
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Area
Provence |
Season
Spring - Summer - Fall |
Maturing
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Pate
Soft pâte |
Milk
Goat |
Pieces
Weight
200 g (7 Ozs)
Pairing cheese and wine
Rosé wine from Provence
