New Will Studd Selected 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.