Tremblaye Brie Fermier
200g Wedge
A farmhouse Brie made by the Tremblay family in Seine-et-Marne. Aged on straw, this beauty ripens from a dense, chalky core to a lush, oozing edge. Expect savoury brassica, mushroom rind funk, and cultured cream sweetness. Serve at room temp with crusty baguette. Pairs beautifully with dry cider, Champagne, or a brisk green tea. Keep loosely wrapped in waxed paper in the fridge. Eat within days of ripeness. Overripe? Melt it into polenta or fold through scrambled eggs. A fleeting, barny reminder of Brie’s rustic roots.
200g Wedge
A farmhouse Brie made by the Tremblay family in Seine-et-Marne. Aged on straw, this beauty ripens from a dense, chalky core to a lush, oozing edge. Expect savoury brassica, mushroom rind funk, and cultured cream sweetness. Serve at room temp with crusty baguette. Pairs beautifully with dry cider, Champagne, or a brisk green tea. Keep loosely wrapped in waxed paper in the fridge. Eat within days of ripeness. Overripe? Melt it into polenta or fold through scrambled eggs. A fleeting, barny reminder of Brie’s rustic roots.
200g Wedge
A farmhouse Brie made by the Tremblay family in Seine-et-Marne. Aged on straw, this beauty ripens from a dense, chalky core to a lush, oozing edge. Expect savoury brassica, mushroom rind funk, and cultured cream sweetness. Serve at room temp with crusty baguette. Pairs beautifully with dry cider, Champagne, or a brisk green tea. Keep loosely wrapped in waxed paper in the fridge. Eat within days of ripeness. Overripe? Melt it into polenta or fold through scrambled eggs. A fleeting, barny reminder of Brie’s rustic roots.
Origin: France (Île-de-France)
Milk: Cow’s milk,
Rind: Bloomy (white mould, Penicillium camemberti)
Weight: Approx. 1kg (large format, traditional wheel)
Affinage: On straw mats, at the farm by Fromagerie Tremblay
Farmhouse Heritage, Wild Complexity
Tremblay Brie Fermier is a rare, raw milk Brie made on-farm in Seine-et-Marne. This is traditional Brie as it once was—aged on straw, ripened by native flora, and delivered with bold, barny depth. The pâte evolves from firm and chalky to molten and vegetal beneath a downy rind.
It’s a cheese that doesn’t flinch: full flavour, strong aroma, real terroir. The rind’s microbial bloom breaks down proteins and fats from the outside in, unleashing brothy, brassica-laced richness and cultured cream sweetness.
Taste and Texture
At peak ripeness, expect:
Rind: Soft, white and mushroomy early on, shifting to mottled cream with notes of hay and compost.
Paste: Dense and pale at the core, loosening toward the rind to a glossy, supple ooze. Best sliced into wedges and left to warm before serving.
Flavour: Cultured cream, cauliflower, porcini, brassica leaf, and straw. Subtle ammonia may emerge—part of the bloom.
These flavours are driven by proteolysis and lipolysis: the microbial breakdown of casein and butterfat that defines surface-ripened cheeses.
Pairing Suggestions
Brie’s richness demands cut or contrast.
Classic:
• Grower Champagne or Crémant – high acid, bubbles lift the fat
• Normandy-style dry cider – tannins and orchard fruit echo the cheese’s funk
• Pinot Noir (cool climate) – low tannin, savoury and soft
Non-Alcoholic:
• Green tea or Darjeeling – tannic and floral
• Kombucha with apple or chamomile notes
• Fresh-pressed apple juice – tart, not too sweet
Avoid: fortified wines, bold reds, anything oaked or vinegary. These will swamp the delicate microflora.
Storage and Serving
Storage:
Wrap in waxed paper or cheese bag, never plastic. Store in the fridge’s veg drawer. Check daily as it ripens—surface bloom continues even when chilled.
Serving:
Remove 60 minutes before eating. Room temperature allows the rind enzymes to reawaken, revealing full aroma and texture.
Always cut in wedges to preserve structure and give each portion a balance of core and rind.
No Waste: Use Every Gram
• Bake whole with garlic and thyme
• Fold into warm potato salad or galette
• Whisk into soft scrambled eggs
• Melt over roasted leeks or mushrooms
A cheese like this doesn’t die—it transforms. Even when collapsing, it can lend depth to soup, béchamel, or risotto. Use it all.