In America, Brie has become synonymous with mild, soft, tacky, butter, unblemished and so on. There’s nothing wrong with supermarket “brie”, but it should not be named as such. The real deal should be pliant but unctuous in texture, with a long flavor of grass, garlic and sometimes a bit of mushroom or cabbage. Does that sound appealing? If so, you’re in luck! We sell a traditional farmstead french brie all year round.
When I’m working the counter, I usually don’t even consider Brie and opt to suggest something of the wash-rind variety. But, every once in a while, when we’re cutting some up I’ll have a nibble, and without fail I’m reminded of the specialness of this cheese.
A couple of years ago I had the pleasure of visiting this producer. They are based about an hour away from Paris in the densely wooded area known as La Boissière Ecole. Since that visit they’ve installed a methanizer which turns animal waste into energy and fertilizer, allowing them to operate off the grid! . An interesting point of contention is that instead of allowing the animals to graze, they are fed alfalfa and hay produced on the farm. Neither are the fields allowed to be deeply ploughed because they are undergoing a long term permaculture project allowing for biodiversity to return to form.
Tremblaye is being offered at the generous price of $17 per pound (usually $20/lb). Come in and have a taste, and while you’re at it try some of the new goat cheeses they’ve been developing.