Brie Fermier Jouvence *Organic

Classic farmhouse Brie: creamy, mushroomy and gently nutty, with a soft, generous texture.

Brie Fermier Jouvence is made near Paris from pasteurised organic cow’s milk. Its soft white rind protects a rich, creamy paste with flavours of cultured milk, mushroom, pasture and a light nuttiness that becomes more pronounced as the cheese ripens.

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

When younger, the centre is firmer and more lactic. As it ripens, the paste softens from the rind inward and develops richer mushroom, clotted-cream and nutty notes.

Take it out of the fridge 30–45 minutes before serving. It is ideal on a classic cheeseboard with bread and fresh fruit.

Chardonnay, white Burgundy and vintage Champagne all work beautifully with the rich, creamy texture.

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

Honeycomb · Pickled Baby Figs · Falwasser Crispbreads

Camembert Fermier Jouvence
Smaller format, similar farmhouse character, with a little more rind influence.

Coeur de Neufchâtel
For a firmer, more savoury white-mould cheese.

The curds are hand-ladled and the cheese is cellar-ripened, giving it the gradual rind-to-centre softening that makes traditional Brie so satisfying at different stages of maturity.

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