Welcoming our new cheese: Le Marquis Brie de Rambouillet

In France, it is increasingly hard to find farmstead cheese made with milk from a single farm. Most examples are produced in very small quantities from raw milk, and these are rarely found outside the area of production.

This soft, surface mould ripened cheese, specially selected by Will, is a wonderful exception. It is hand made in a modern, purpose-built ‘fermier’ that lies in the shade of the Rambouillet deer forest, south west of Paris. Le Marquis is made with fresh pasteurised milk sourced exclusively from a small herd of pampered Friesian cows.

The unique combination of moulds, cultures and a traditional poplar wood box helps to ensure that the chalky centre of the young cheese slowly breaks down to a soft gooey texture over 3-4 weeks of careful ripening. One can tell when Le Marquis Brie is at its optimum because it has a distinct fungal aroma and is soft when pressed. The ‘cowy’ barnyard flavours of the mature cheese are a perfect reminder of why ‘fermier’ cheese is so special.