The Courrone de Touraine hails from the Loire Valley as part of Rodolphe le Meunier's collection of ash ripened goat milk cheeses.

But there is one major distinction: its shape. Where the Galet is puck-like, the Courrone - meaning "crown" in French - takes the form more similar to that of a doughnut.

With the hole in the center, there is more surface area exposed, allowing for more ripening just under the rind. The blend of textures, both creamy and firm farther away from the rind, creates a most luscious mouth feel.