History of Persille De Chevre

Located on the edge of the forest Rambouillet, the Farm of Tremblaye dates from the XIXth century. The farm progressively turned to the milk and cheese production since the 70s and the goat house was then built in 2000. Today, the farm includes 130 ha of agricultural lands and 180 ha of forest, a herd of a hundred dairy cows and 700 alpine breed goats fed with farm productions (grass, fodder…). Thirty farm cheeses are produced on site.

Fabrication

The Persillé is made with milk of farm goats. The curd is then dry-salted and not brine-salted.

Tasting advice

Persillé is a harmonious marriagewith some autumn fruits such as apple and fig. It matches very well with lemon or orange zest, and with mango chutney. Also served with honey and gingerbread to prepare delicious toasts.

Wine-pairing

It is usually associated with a fruity dry white wine from Savoie

Appearance: vegetable ashy rind, not sticky to the touch
Texture: soft and smooth until creamy
Sense of smell: mushrooms from the woods
Taste: blue is intense

Main Features

Product code : PERS1
Production place : Ile-de-France, France
Approval number: FR 54 395 173 CE
Maturing place: Lorraine, France
Shelf-life: 40 days
Weight: 1kg
Storage temperature: between + 4° and + 6° C

Nutritional Values

Type of milk: pasteurized goat’s milk
Rind color: ashy
Type of cheese: bleu veined
Texture color: white and grey
Ingredients:
- Pasteurized goat’s milk
- Salt
- Lactic starters
- Rennet
- Vegetal coal

Energetic value per 100 g

kcal-kJ 323-1337
Fat 27 g
Of which saturated 19 g
Carbohydrate <0.5 g
Of which saturated 0 g
Protein 19 g
Salt 2.3 g

Fat content

Fat level in total weight 24 %
Fat level in dried matter 45 %

Microbiological Standards

Listeria: none in 25 No preservatives or color additives.
Salmonella: none in 25 Guaranteed GMO-free, in accordance
Enterobacteria: < 10 cfu/ml with current legislation.