CAMEMBERT FERMIER- TREMBLAYE. Produced by La Ferme de la Tremblaye, located about one hour’s car ride outside of Paris. All of their cheeses are farmstead, meaning they use only the milk they collect on their own farm, and the milk their animals produce goes directly to the dairy to be made into cheese. The result of Tremblaye’s efforts is a Camembert that has a strong, rustic aroma and a thick, pliant paste. Its flavor range is broad- from strong vegetal notes to a subtle hazelnutty finish. Spread on a baguette or pair (oddly enough) with a good hefeweizen.