Le Jouvenceau Fermier Jouvence

Goat’s-milk Camembert with a soft, velvety paste and a clean citrusy freshness.

Le Jouvenceau is made at Ferme de la Tremblaye from pasteurised goat’s milk. It combines the creamy breakdown of a white-mould cheese with the brighter, more herbal character of goat’s milk.

Origin: Île-de-France, France
Milk: Pasteurised goat’s milk
Style: White mould, farmhouse
Texture: Soft, creamy and velvety
Intensity: Mild to medium
Rennet: Animal rennet
Shelf life: Around 7–10 days

Fresh goat’s-milk tang and citrus sit alongside cream, herbs and a gentle earthy rind note.

Serve at room temperature with crusty bread, apple or fresh herbs.

Dry cider, Sauvignon Blanc or a light Chardonnay all work well.

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

Honeycomb · Pickled Baby Figs · Falwasser Crispbreads

Camembert Fermier Jouvence
For the cow’s-milk version from the same farm.

Cabécou
For a smaller, more lactic goat cheese.

Ferme de la Tremblaye works with both cow and goat milk, allowing the farm to make familiar French styles with very different milk profiles.

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