FERME DE LA TREMBLAYE
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Agro-ecological farm with controlled production from breeding to maturing. Whole-milk cow and goat cheeses.
At Ferme de la Tremblaye, the entire production chain is mastered, from animal husbandry (with 250 dairy cows and 600 goats) to organic forage and cheese maturing. The 125-hectare farm employs around forty people - goatherds, cowherds, cheese-makers, ripeners... - It produces a wide range of farmhouse cheeses made from whole milk from the day's milking: brie, camembert, plain or sage scallops (a house specialty), as well as goat's milk cheeses.
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