Camembert Fermier Jouvence

Farmhouse Camembert with a creamy, mushroomy centre and a savoury rind that becomes more expressive as it ripens.

Camembert Fermier Jouvence is made from pasteurised organic cow’s milk at Ferme de la Tremblaye. It has the soft, generous character people expect from traditional Camembert, with more depth than a standard supermarket version.

Origin: Île-de-France, France
Milk: Pasteurised organic cow’s milk
Style: White mould, farmhouse
Texture: Soft and creamy
Intensity: Medium
Rennet: Animal rennet
Shelf life: Around 7–10 days

Expect clotted cream, mushroom, pasture and a gentle nuttiness. Younger wheels are firmer through the centre; ripe ones soften from the rind inward and become more savoury.

Take it out of the fridge 30–45 minutes before serving. It is excellent with crusty bread and apple or pear.

Cider is the classic partner. Champagne, Chardonnay or a light Pinot Noir also work well.

Keep the accompaniments gentle so the creamy paste stays at the centre of the pairing.

Honeycomb · Pickled Baby Figs · Falwasser Crispbreads

Brie Fermier Jouvence
For a larger-format farmhouse white mould with a slightly more delicate profile.

Coeur de Neufchâtel
For something firmer, earthier and more savoury.

The curd is hand-ladled and the cheeses are matured for several weeks, allowing the rind and creamy layer beneath it to develop gradually.

Ingredients: Pasteurised cow’s milk, salt, cultures, animal rennet.