- Selection n° 1 -

Persillé de Chèvre

Created by La Ferme de la Temblaye, the Persillé de chèvre is a 900g cheese, a size similar to that of a Tomme. Its ash coated rind that looks dry, but is actually lightly moist, will let you discover a  mellow paste with a very pretty bluing. You will be attracted by its creamy texture, and the blended flavours, halfway between the chèvre savour and the persille blue cheese.

Milk

Goat

Production

This veined goat cheese is directly made from the milk of farm's goats. The curd is dry-salted and not stored in brine.

Tasting tips

This cheese will proudly represent the Blue Veined family on a cheeseboard, especially from March to October (optimal season).

Pairing cheese and wine

We usually harmonise it to a fruity, dry, white wine (Savoy wine).

Our Persillé de Chèvre

Located on the edge of the Rambouillet forest, La Ferme de la Tremblaye, was created in the 19th century. The farm gradually turned to cow milking and cheese production from the 70s. The goat farm was then built in 2000. Nowadays, the holding is composed of 130 ha of farmland and a 180 ha forest. It owns a herd of a hundred milk cows and 700 Alpine goats, grazing on the farm fields. About 30 cheeses are produced on-site.

Did you know that ?

This new cheese recently appealed to several juries in various competitions. For instance, it was rewarded with a silver medal at the 2014 General Agricultural Competition in Paris. The farm Persillé was also awarded the 2014 Food Innovation and Heritage prize.

Origin

La Ferme de la Tremblaye is located at La Boissière-Ecole, in a district at the West of Paris (Les Yvelines).

Facts

Description
Commercial name : Persillé de Chèvre Name : Goat Milk Cheese Type : Blue-Veined Preservation : Around 8°C
Composition
Fat content : 25% Ingredients : Goat milk, lactic acid bacteria, rennet, salt Allergen : Milk
Local cheesemaker / refiner
Name : La Ferme de la Tremblaye Address : 78125 La Boissière-École