A fabulous new addition to our gorgeous range of artisan European blue cheeses,from Ferme de la Tremblaye, in Rambouillet, 45 kilometers south-west of Paris. This is a fairly new cheese made with pasteurized goat’s milk, more towards the sweet side of the spectrum. The rind is ashed, given it a distinctive dusty, crumbly, slightly damp exterior; cutting it open reveals a smooth, fudgy ivory paste with a profusion of blue-green pockets throughout.

Salty and sweet, with vegetal, wet hay and caramel notes, a little bit gamey, and a piquant white pepper bite at the finish.

Sumptuous!
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