Brie Fermier’s Taste
Truly the closest thing to a real Brie that’s available in the States! Forget bland, industrial Bries. Brie Fermier from Ferme de Jouvence in Northern France is a farmhouse Brie, with fresh milk from their herd of 150 cattle. It’s got a thin rind and a buttery, mushroomy, and earthy, with a sticky, spreadable texture that melts on your tongue. I don’t know what these cows are eating but it’s amazing, this cheese is out-of-control delicious.
Serving Brie Fermier
This pasteurized version is a blissful approximation nonetheless and pairs perfectly with the roasted meats, vegetables, sage, and cranberries you’ll be serving alongside glasses of spicy, berry-forward reds. Of course, brie pairs perfectly with a crusty a baguette and while a nice cooked ham such as prosciutto cotto or prosciutto Americano !
How Brie Fermier is Made
While traditional Brie is made with raw milk, its short aging period (less than 60 days) doesn’t allow it to be exported to the US. The process of thermalization, that heats the milk at lower temperatures for a long period of time is less harsh than pasteurization, producing a cheese as close to raw milk brie as we’ll ever see. Ferme de la Tremblaye, just 45 kilometers south-west of Paris, is an organic, sustainable dairy. Aged to velvety perfection in artisinal caves, the medium sized wheels are soft and pillowy.