Hand ladled, ripened for three weeks, this camembert comes from Holstein cows that have only been fed on crops produced on the farm. It is quite creamy, due to the Ferme de la Tremblaye selecting only the best cow’s milk. The rind is yellowish white, the inside is creamy with defined flavors.

Xavier David works with small family business across the world, giving them access to the export world and helping to keep their know-how alive.