Le Galait is a distinctive soft cheese with a unique pebble-like shape, making it instantly recognisable. Produced using raw cow’s milk and rooted in traditional methods, it beautifully balances heritage cheesemaking with a modern, refined style.
Small in size but full of character, it’s a standout example of Jura cheesemaking.
Made in the Canton of Jura, Switzerland, Le Galait is produced by O’Lait Sàrl in collaboration with five mountain farms in Mont-Crosin (over 1,000m altitude). The cows graze on natural, herb-rich pastures, producing milk with exceptional floral character.
The milk is non-silage, non-standardised, and used raw, preserving its natural microflora and true expression of terroir. Cheesemaking takes place close to the farms in Saint-Imier, where the cheeses are carefully matured for around two weeks in humid cellars.
Accompaniments: Light floral honey, fresh baguette, or simple crackers
Wine: Crisp whites such as Chasselas or Sauvignon Blanc
Beer/Cider: Light farmhouse ales or dry cider
Serving tip: Best brought to room temperature to fully express its creamy texture and aromatics
Texture: Soft, creamy and increasingly fondant with age
Rind: Lightly wrinkled with a delicate brownish hue from regular brushing
Flavour: Fresh and lactic with clean milk notes, subtle floral undertones, and a gentle richness