Saint-Jacques

1. History

The Saint-Jacques cheese is named after the famous Camino de Santiago, which passes near the Tremblaye Farm in Île-de-France. Produced using regenerative agriculture methods that respect nature, it combines traditional techniques with modern equipment. Certified ISO 22000, it upholds high-quality artisanal production.

2. Physical characteristics

Saint-Jacques Fermier is made from pasteurized cow's milk, with a soft paste and white bloomy rind. Each piece weighs about 220 g, with 27% fat content. Its texture is very creamy and supple, akin to Brie family cheeses.

3. Taste profile

The nose reveals delicate floral notes. On the palate, it is delicately salty with fresh milk aromas and a subtle mushroom flavor. This balanced profile makes it a characterful cheese prized for its finesse.

4. Production zone and period

Produced exclusively in Île-de-France, particularly at Ferme de la Tremblaye. It follows regenerative farming with natural grazing for self-sustaining biomass. No specific season is noted, available year-round thanks to modern methods.

5. Certification

The dairy is certified ISO 22000 for food safety. Lacking AOP or IGP, it adheres to high sustainable agriculture standards. This certification ensures consistent quality and strong environmental commitment.