Persille de Chevre
Located on the edge of France's beautiful Rambouillet forest, Ferme de la Tremblaye specializes in soft farmstead cheeses.
Focused on sustainability, the farm is truly self-sufficient. Animals spend as much time as possible out to pasture and their herd of more than three hundred goats is comprised of two different breeds. The small, rustic Murciana-Granadina originated in Spain and produces an extremely rich milk, while the Alpine Chamoisé - a domestic breed from the French Alps - are known for their hardiness and milking ability.
Arriving to us in compact one-kilogram wheels, their Persillé de Chèvre is similar to the French classic, Fourme d'Ambert. Matured for at least two months, it has a beautiful mottled rind covered in vegetable ash. Well-balanced between strong notes of both blue and chèvre, this cheese has an earthy, salty finish with sweet, creamy undertones.