Persillé de chèvre "Ferme de la Tremblaye"

A Commitment to Sustainable Farming

The Ferme de La Tremblaye embodies a closed-loop agricultural model, managing every aspect of production on-site. The goats are raised on food grown directly at the farm, which also sets aside land for crop rotation and fallowing to maintain soil health. This approach ensures the milk’s quality and reflects the farm’s mission of environmental responsibility.

The farm is also open to visitors, offering tours and even hands-on cheesemaking experiences to promote transparency and education about sustainable practices.

Craftsmanship and Production

The Persillé de Chèvre is lightly made using a lactic coagulation method, which gives it a delicate texture and a mild, tangy profile. The cheese is dusted with vegetable ash, giving it a rustic appearance while protecting its tender, creamy core.

Flavor and Texture

• Texture: The ash-covered rind provides a subtle contrast to the soft, tender heart of the cheese. The paste is smooth and melts in the mouth, with a slightly crumbly center when young.
• Flavor: Persillé de Chèvre is light, mild, and tangy, with subtle earthy notes from the ash. As it matures, the flavors deepen, revealing a pleasant nuttiness and a hint of fresh grass.

Pairing Suggestions

• Food: Pair with a fresh baguette or toasted sourdough, and enjoy with seasonal fruits like figs, apples, or pears. For an extra touch, drizzle with honey or sprinkle with toasted nuts.
• Wine: Enjoy with a crisp Sauvignon Blanc or Chenin Blanc, which complement the cheese’s tangy and fresh profile. For red wine, try a light-bodied Pinot Noir or Beaujolais.

A little history about Ferme de la Tremblaye

Ever since 1967, the Ferme de la Tremblaye has offered cheeses farm made from cow milk and goat milk. It’s autonomous, sustainable and healthy ecosystem has, as early as 2008, motivated the adoption of the agroecology model, inspired by the nearby Rambouillet forest!  ​

 The Ferme de la Tremblaye now fully masters the different stages of farm made cheese production, from growing organically fodder to ripening, all the way through breeding and cheese making from farm milk. It also respects the protection and maintenance of the soil and the forest, and produces its own power while recycling the farm’s waste with a methanisor.

Adoption of Organic farming in 2016 has been followed by an Organic Certification in  2020, all in line with the Ferme de la Tremblaye’s long term commitment towards animal wellbeing, farmers and the environment ! The Ferme is now, as of 2020, a B-Corp.

Dietary

Ingredients: Pasteurised organic goat's milk, salt, cultures, animal rennet.